When you crave comfort food with a twist, creamy chicken parmesan soup answers that call. It’s rich, flavorful, and loaded with tender chicken, melted cheese, and the bright taste of tomatoes and herbs. Trust me, this recipe has quickly become one of my favorites for weeknight dinners and chilly weekends. It hits the spot every time with its creamy texture and familiar Italian flavors packed in a warm, cozy bowl. If you love chicken parmesan but want something easier to prepare and share, this soup is exactly what you need. I’ll walk you through every step so you can get it just right, from picking the fresh ingredients to the smooth finish that’ll keep everyone coming back for seconds.
Ingredients List
This creamy chicken parmesan soup recipe needs simple, clear ingredients so you get consistent, delicious results every time. Here’s what you’ll want to gather before starting:
- 2 large boneless, skinless chicken breasts – cubed into bite-sized pieces for even cooking
- 4 cups chicken broth (low sodium works best to control salt levels)
- 1 cup heavy cream – adds the creamy mouthfeel you expect
- 1 (14 oz) can diced tomatoes, undrained – for that fresh tangy base
- 1 small yellow onion, finely diced – a staple for flavor depth
- 3 cloves garlic, minced – finely minced so it blends without overpowering
- 1 cup shredded mozzarella cheese – melts perfectly into the soup
- ½ cup freshly grated Parmesan cheese – use Parmesan, not the pre-grated powder, to get rich flavor
- 2 teaspoons Italian seasoning – a blend of dried basil, oregano, and thyme
- 2 tablespoons olive oil – for cooking the chicken and vegetables
- Salt and black pepper – to taste
- Optional: Fresh basil leaves or chopped parsley for garnish
Make sure the onion is chopped small so it softens easily. When measuring your cheese, pack it lightly for shredded mozzarella and grate Parmesan fresh for the best taste. The diced tomatoes should be just as they come in the can, juice included, to keep the soup juicy and full-bodied.
PrintCreamy Chicken Parmesan Soup Recipe
Warm up with this Creamy Chicken Parmesan Soup Recipe packed with rich flavors to soothe your soul and satisfy your hunger fast
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Cuisine: Italian
Ingredients
- 2 large boneless, skinless chicken breasts, cubed into bite-sized pieces
- 4 cups chicken broth (low sodium preferred)
- 1 cup heavy cream
- 1 (14 oz) can diced tomatoes, undrained
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 2 teaspoons Italian seasoning (dried basil, oregano, thyme blend)
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Optional: Fresh basil leaves or chopped parsley for garnish
Instructions
- Start by heating olive oil in a large pot over medium heat. Add the cubed chicken and season with salt and pepper. Cook, stirring occasionally, until chicken is browned and no longer pink inside, about 6 to 7 minutes. Remove chicken to a plate and set aside.
- In the same pot, add the diced onion and cook for 3 to 4 minutes until softened but not browned. Stir in the minced garlic and cook for another 30 seconds, careful not to burn.
- Add the diced tomatoes with their juice, chicken broth, and Italian seasoning. Bring to a gentle boil, reduce heat, and simmer for 10 minutes to let flavors meld and tomatoes soften.
- Stir the cooked chicken pieces back into the pot. Pour in the heavy cream and stir to combine. Simmer for another 5 minutes, keeping heat low to avoid curdling.
- Turn off heat and stir in mozzarella and Parmesan cheese until melted and smooth. Taste and adjust salt and pepper as needed.
- If using, garnish with chopped fresh basil or parsley before serving.
Notes
A rich and flavorful creamy chicken parmesan soup loaded with tender chicken, melted cheeses, tomatoes, and Italian herbs. Perfect for quick weeknight dinners and chilly days, this soup combines comforting Italian flavors in a warm, cozy bowl.
How to Prepare Creamy Chicken Parmesan Soup
Follow these clear steps to make your creamy chicken parmesan soup come out perfectly every time. I break it down so you’ll have no trouble replicating it:
- Start by heating olive oil in a large pot over medium heat. Add the cubed chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned and no longer pink inside—about 6 to 7 minutes. Remove the chicken to a plate and set aside.
- In the same pot, add the diced onion and cook for 3 to 4 minutes until softened but not browned. Stir in the minced garlic and cook for another 30 seconds – careful not to burn it; garlic turns bitter fast.
- Add the diced tomatoes with their juice, chicken broth, and Italian seasoning. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to let the flavors meld and tomatoes soften.
- Stir in the cooked chicken pieces back into the pot. Pour in the heavy cream and stir to combine. Simmer for another 5 minutes to heat through and thicken slightly. Keep the heat low so the cream doesn’t curdle.
- Turn off the heat and stir in mozzarella and Parmesan cheese until melted and smooth. The cheeses will thicken the soup further and add that signature cheesy flavor. Taste and adjust salt and pepper as needed.
- If using, garnish with chopped fresh basil or parsley before serving. These herbs add a fresh, bright touch that balances the richness beautifully.
Once you master this flow, the soup comes together quickly. The key is not rushing the simmer steps so the flavors build. Also, stirring in the cheese at the end off direct heat keeps the texture silky and smooth.
Why You’ll Love This Creamy Chicken Parmesan Soup Recipe
- It’s quick to cook—ready in less than 40 minutes, perfect for busy evenings
- Delivers authentic Italian flavors in a hearty, warming soup
- Combines creamy, cheesy richness with fresh tomato tang without being heavy
- Uses wholesome, simple ingredients you can easily find in your pantry
- Great for leftover use—saves well and even tastes better the next day
- Customizable with veggies or spice adjustments based on your taste
Ingredient Notes and Substitutions
If you want to swap out the heavy cream, half-and-half or whole milk can work but the soup won’t be as rich or thick. For a lower-fat option, try using Greek yogurt stirred in at the end but add carefully so it doesn’t curdle.
Chicken thighs can replace breasts if you prefer more flavor and moist texture. Just cut them into uniform pieces for even cooking. Fresh herbs work wonderfully if you have them—add a small handful of chopped basil or oregano during simmering instead of dried spices.
Tips for Success with Creamy Chicken Parmesan Soup
- Don’t skip browning the chicken. It adds extra depth of flavor and locks in juices.
- Dice onions and garlic finely so they cook quickly and blend seamlessly.
- Simmer gently after adding tomatoes and broth to avoid breaking down ingredients completely.
- Stir cheese in off the heat to keep it creamy and prevent graininess.
- Adjust salt slowly, especially if your broth is already salty.
- Use a non-stick pot or heavy-bottomed pan to avoid sticking or burning during cooking.
Storage & Reheating Instructions
You can store leftover creamy chicken parmesan soup in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove over low heat, stirring occasionally. Add a splash of broth or water if the soup seems too thick. Avoid microwaving at high power to keep the texture consistent and prevent the dairy from separating.
If you want to freeze the soup, freeze it without the cheese and add fresh cheese when reheating. This keeps the soup tasting fresh and creamy.
Nutrition Disclaimer
Nutrition information varies widely depending on the exact ingredients and brands you use. This recipe does not provide precise nutritional values, so consider the numbers as general guidance only. For specific dietary needs, consult a nutrition calculator with your exact ingredients.
Frequently Asked Questions About Creamy Chicken Parmesan Soup
Can I make this recipe in a slow cooker?
You absolutely can. Brown the chicken and sauté the onion and garlic first for best flavor. Then add all ingredients except the cheese to the slow cooker. Cook on low for 4-6 hours. Stir in the cheeses and cream just before serving to keep the texture perfect.
Is it possible to use fresh tomatoes instead of canned?
Fresh tomatoes work but require extra prep. You’ll want to peel and dice about 3 cups of ripe tomatoes and simmer them longer to break down fully. Canned diced tomatoes save time and provide consistent acidity and texture.
What can I add to make the soup spicier?
Add crushed red pepper flakes along with the Italian seasoning or top bowls with a drizzle of hot sauce. Fresh minced jalapeño peppers sautéed with the onions also add a nice kick without overpowering the overall flavors.
Can I use a non-dairy milk substitute in this creamy chicken parmesan soup recipe?
Yes, but choose a creamy option like canned coconut milk or cashew milk to maintain richness. Avoid watery almond or rice milks as they may thin the soup too much and alter the flavor.
How can I thicken the soup if it’s too thin?
Mix a tablespoon of cornstarch with cold water to make a slurry, then stir it into the simmering soup and cook for a few minutes until thickened. You can also cook the soup uncovered longer to reduce liquid.
