Creamy Chicken Parmesan Soup Recipe

Indulge in the ultimate comfort food fusion with this Creamy Chicken Parmesan Soup recipe. Combining the rich flavors of classic chicken parmesan with the hearty warmth of soup, this dish is perfect for cozy nights or when you’re craving something both satisfying and soul-warming. With tender chunks of chicken, a velvety tomato-cream broth, and melty parmesan cheese, this soup is sure to become a family favorite.

Why You’ll Love This Recipe

1. Comfort in a Bowl: Combines the flavors of chicken parmesan in a creamy, hearty soup.
2. One-Pot Wonder: Simple to make with minimal cleanup required.
3. Customizable: Adjust ingredients to suit your preferences, from the type of chicken to the herbs and spices.
4. Kid-Friendly: A fun twist on a classic dish that even picky eaters will enjoy.

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Season the Chicken:
   • Sprinkle salt, pepper, and a pinch of oregano over the chicken pieces.
2. Cook the Chicken:
   • Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until golden brown on the outside, about 5–7 minutes.
   • Remove the chicken from the pot and set aside.

Step 2: Build the Base

1. Sauté the Aromatics:
   • In the same pot, add the chopped onion. Sauté for 3–4 minutes until softened.
   • Add the minced garlic and cook for another 1–2 minutes until fragrant.
2. Add Tomatoes and Broth:
   • Stir in the crushed tomatoes, chicken broth, basil, oregano, and red pepper flakes. Bring the mixture to a gentle simmer.
3. Return the Chicken:
   • Add the cooked chicken back into the pot. Cover and simmer for 15–20 minutes until the chicken is tender and infused with the flavors of the soup base.

Step 3: Add Creaminess

1. Blend the Soup (Optional):
   • For a smoother texture, use an immersion blender to puree part of the soup. This step is optional but adds a velvety consistency.
2. Stir in the Cream:
   • Reduce the heat to low and stir in the heavy cream. Allow the soup to simmer gently for another 5 minutes.
3. Adjust Seasoning:
   • Taste the soup and adjust salt, pepper, or herbs as needed.

Step 4: Add Cheese and Serve

1. Incorporate the Parmesan:
   • Gradually stir in the grated parmesan cheese until melted and fully incorporated into the soup.
2. Serve and Garnish:
   • Ladle the soup into bowls. Top with shredded mozzarella cheese, fresh parsley, and croutons for added texture.

Tips for Success

1. Use Fresh Parmesan: Freshly grated parmesan melts better and imparts a deeper flavor compared to pre-shredded options.
2. Control the Thickness: For a thicker soup, reduce the broth slightly or add a slurry of cornstarch and water.
3. Cooked Pasta on the Side: Keep any cooked pasta separate until serving to prevent it from soaking up the broth and becoming mushy.
4. Rotisserie Chicken Shortcut: Use pre-cooked rotisserie chicken to save time. Simply shred and add to the soup in Step 3.

Variations

1. Low-Carb Option: Skip the pasta and croutons, and serve with steamed vegetables or a side salad.
2. Vegetarian Version: Swap the chicken for chickpeas or white beans and use vegetable broth instead of chicken broth.
3. Spicy Twist: Add diced jalapeños or extra red pepper flakes for a kick of heat.
4. Cheesy Overload: Add a layer of shredded mozzarella cheese on top and broil the soup bowls for 2–3 minutes before serving.

Serving Suggestions

• Pair with a side of garlic bread or a simple green salad to complement the richness of the soup.
• A glass of white wine, like Chardonnay, makes a delightful accompaniment.

1. Can I make this soup ahead of time?
Yes! The flavors deepen as it sits. Just reheat gently and add the cream and cheese right before serving.

2. What type of pasta works best?
Small shapes like ditalini, orzo, or mini shells are ideal as they don’t overpower the soup.

3. Can I make this dairy-free?
Substitute the cream with coconut milk and use a dairy-free cheese alternative for a lactose-free version.

4. Can I add vegetables?
Absolutely! Spinach, kale, or diced zucchini are great additions to this soup.

Why This Recipe Works

The Creamy Chicken Parmesan Soup is a perfect blend of robust flavors and creamy textures. The savory tomato base is enhanced by tender chicken, fragrant herbs, and rich parmesan, creating a comforting meal in every spoonful. Whether served on a chilly evening or as a hearty lunch, this soup brings the satisfaction of a classic chicken parmesan in a whole new way. Enjoy it with your favorite bread or toppings for an irresistible experience!

Yield: 6

Creamy Chicken Parmesan Soup Recipe

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Indulge in the ultimate comfort food fusion with this Creamy Chicken Parmesan Soup recipe. Combining the rich flavors of classic chicken parmesan with the hearty warmth of soup, this dish is perfect for cozy nights or when you’re craving something both satisfying and soul-warming. With tender chunks of chicken, a velvety tomato-cream broth, and melty parmesan cheese, this soup is sure to become a family favorite.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• For the Soup:
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 lb boneless, skinless chicken breasts or thighs
• 4 cups chicken broth
• 1 cup marinara sauce
• 1 tsp Italian seasoning
• ½ tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• For the Pasta:
• 1½ cups uncooked small pasta (such as ditalini, orzo, or elbow macaroni)
• Water and salt for boiling
• For Topping:
• 1 cup shredded mozzarella cheese
• ½ cup panko breadcrumbs, toasted
• Fresh basil or parsley, chopped

Instructions

1. Cook the Pasta:
   Bring a medium pot of salted water to a boil.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
   
2. Prepare the Soup Base:
   In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5-7 minutes.
   Stir in the garlic and cook for an additional minute.
   
3. Cook the Chicken:
   Place the chicken breasts or thighs into the pot. Pour in the chicken broth and marinara sauce.
   Add Italian seasoning, crushed red pepper flakes (if using), salt, and pepper.
   Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the chicken is cooked through.
   
4. Shred the Chicken:
   Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
   
5. Make It Creamy:
   Stir in the heavy cream and Parmesan cheese. Cook for 3-4 minutes, allowing the cheese to melt and the soup to thicken slightly.
   
6. Combine with Pasta:
   Add the cooked pasta to the soup and stir to combine. Adjust the seasoning with additional salt and pepper, if needed.
   
7. Serve and Garnish:
   Ladle the soup into bowls and top with shredded mozzarella cheese. Sprinkle with toasted panko breadcrumbs for a crunchy texture.
   Garnish with fresh basil or parsley and serve hot.

Notes

ake-Ahead: Keep the pasta separate if planning to store leftovers to prevent it from soaking up too much liquid.

Vegetable Additions: Add spinach, kale, or zucchini for extra nutrients.

Spice Level: Adjust the crushed red pepper flakes for a milder or spicier soup.