Description
Creamy chicken parmesan soup brings all the comfort of your favorite Italian dish into one warming bowl that comes together in under an hour. Your family gets tender chicken, melty cheese, and pasta in a savory broth that tastes like you’ve been simmering it all day.
Ingredients
Scale
Protein and Dairy:
- 1 pound chicken breast, diced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Liquids and Vegetables:
- 1 cup chicken broth
- 1 cup diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
Seasonings:
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Pour 2 tablespoons of olive oil into your large pot and let it heat over medium heat for about 1 minute until it shimmers.
- Add your chopped onion and 2 minced garlic cloves to the hot oil, stirring occasionally for 3 to 4 minutes until they turn soft and fragrant.
- Toss in your 1 pound of diced chicken breast and cook it over medium heat for 5 to 7 minutes, breaking it apart as it cooks, until the pieces turn golden brown on the outside.
- Pour in your 1 cup of diced tomatoes, 1 cup of chicken broth, and 1 teaspoon of Italian seasoning, stirring everything together.
- Increase your heat to medium-high and let the mixture come to a boil, which takes about 3 to 4 minutes.
- Once it’s boiling, reduce your heat to low and let it simmer gently for 15 minutes so the flavors can meld together.
- Remove your pot from the heat and slowly pour in your 1 cup of heavy cream while stirring constantly to combine it smoothly.
- Sprinkle in your 1 cup of grated Parmesan cheese and stir for about 2 minutes over medium-low heat until the cheese melts completely and the soup reaches a creamy consistency.
- Taste your soup and add salt and pepper as needed to suit your preference.
- Ladle the hot soup into your serving bowls and top each portion with a little extra Parmesan cheese if you like.
Notes
- Cut your chicken into small, uniform pieces so it cooks evenly and blends nicely into each spoonful of soup.
- Brown your chicken properly before adding the broth, since this develops deeper flavor that makes the whole soup taste richer.
- Stir the cream and cheese in slowly at the end rather than dumping them in at once, which helps prevent the soup from breaking or becoming grainy.
- If your soup tastes too tangy from the tomatoes, a pinch of sugar balances it out without making the dish sweet.
- For a lighter version, use half-and-half or whole milk instead of heavy cream, though the soup won’t be quite as creamy.
- Fresh basil or parsley stirred in at the very end adds brightness that complements the creamy, cheesy flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Simmered Chicken
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 4
- Calories: 475 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.1 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg