Okay, everyone, gather ’round! If you’re anything like me, sometimes you just need a big, warm hug in a bowl, right? That’s where my absolute favorite Creamy Chicken Parmesan Soup comes in. It’s like comfort food heaven, packed with tender chicken, loads of cheesy Parmesan goodness, and all those lovely veggies, all swimming in the creamiest broth you can imagine. Honestly, I whipped this up on a chilly Tuesday night recently, and it felt like a gourmet meal without any of the fuss. It’s the kind of recipe I’ve perfected over the years to bring a little extra joy to my table on busy nights, and I just know you’re going to adore it as much as we do!
Why You’ll Love This Creamy Chicken Parmesan Soup
Trust me, this soup is a winner for so many reasons! Here’s why you’ll be making it again and again:
- Super Easy to Make: Seriously, it comes together so fast! Perfect for those busy weeknights when you still want something delicious and homemade.
- Incredibly Cozy & Comforting: It’s like a warm hug in a bowl, exactly what you need on a chilly day.
- Packed with Flavor: That savory chicken, loads of Parmesan, and tender veggies create a taste you just can’t beat.
- Kid-Approved (and Adult-Approved!): Even the pickiest eaters usually gobble this up.
- Quick Prep, Big Reward: You’ll be enjoying this amazing soup in under an hour, start to finish!
Gather Your Ingredients for Creamy Chicken Parmesan Soup
Alright, let’s talk about what you’ll need to make this magic happen! It’s really just a handful of basic, delicious things that come together beautifully. I always find that using good quality ingredients makes all the difference, especially with something as comforting as this soup. It’s worth snagging the freshest veggies and good Parmesan!
Here’s what you’ll want to have on hand:
- Olive Oil: Just a tablespoon to get things started and keep things from sticking.
- Chicken: About a pound of boneless, skinless chicken breasts. I like to cut them into bite-sized pieces before I even start cooking, makes things so much smoother!
- Veggies: One medium onion, two carrots, and two celery stalks. Make sure they’re all chopped up nicely. These are the soup’s flavor base, you know?
- Garlic: Four cloves, minced. Oh my goodness, the smell when this hits the pan is just divine!
- Chicken Broth: Six cups is what the recipe calls for, and I stick to that. It really forms the body of the soup.
- Heavy Cream: One cup of this is what makes it wonderfully creamy and rich.
- Parmesan Cheese: Half a cup of grated Parmesan. And please, use the real stuff if you can! It melts so much better and tastes way more authentic.
- Fresh Parsley: About a quarter cup, chopped. This is for that pop of freshness at the very end!
- Salt and Pepper: To taste, of course! I usually reach for some good kosher salt, like the kind you can read about over at this guide.
Step-by-Step Guide to Making Creamy Chicken Parmesan Soup
Making this Creamy Chicken Parmesan Soup is honestly a breeze, and totally rewarding! It feels fancy, but it truly is straightforward. Just follow along, and you’ll have a steaming bowl of deliciousness in no time. It all starts with some good ol’ cooking basics, and then we build up that incredible flavor and creamy texture.
Sautéing Aromatics and Chicken for Creamy Chicken Parmesan Soup
First things first, grab your biggest, nicest pot or a Dutch oven. Add a tablespoon of olive oil and get it nice and warm over medium-high heat. Don’t be shy with the heat here – we want to get a good sear on that chicken! Toss in your bite-sized chicken pieces and cook them until they’re nicely browned on all sides. Then, scoop ’em out and set them aside for a moment. Now, into the same pot go your chopped onion, carrots, and celery. Let them soften up and get a little sweet, about 5 to 7 minutes. Then, add your minced garlic – oh, that smell! Cook it for just about a minute until it’s fragrant, but don’t let it burn!
Simmering for Flavor in Your Creamy Chicken Parmesan Soup
Okay, time to add the liquid gold! Pour in your chicken broth and bring it all up to a nice boil. Once it’s bubbling away, add that browned chicken back into the party. Now, turn the heat down low, put a lid on it, and let it simmer away for about 15 to 20 minutes. This is where all those flavors really start to mingle and deepen, and it makes sure that chicken is cooked through perfectly. It’s the foundation for our amazing Creamy Chicken Parmesan Soup!
Achieving Creaminess: Adding Dairy and Cheese
This is the part that makes it *creamy* and utterly irresistible! Once the chicken is cooked and everything has simmered, we’re going to stir in the heavy cream. Go ahead and add that grated Parmesan cheese too. Now, listen closely – you want to heat this *gently*. Don’t let it come back to a rolling boil, or the cream might get a little funky. Just warm it through until the cheese is melted and everything is beautifully combined. It’s going to look so luscious!
Seasoning and Finishing Touches
Almost there! Now’s the time to taste and season. Add salt and black pepper as needed – I always tell people to trust their own taste buds here! Give it a good stir. Oh, and for that gorgeous final touch of freshness, stir in your chopped fresh parsley right at the end. Honestly, it makes all the difference. Some folks like to stir some already cooked pasta into this, like in my Garlic Parmesan Chicken Pasta, or even serve it alongside something hearty like these chicken burgers!
Tips for the Best Creamy Chicken Parmesan Soup
Okay, so you’ve got the basics down, but let’s really elevate this Creamy Chicken Parmesan Soup, shall we? I’ve learned a few things over the years that just make this soup sing. It’s all about those little tweaks that take it from good to *amazing*. Plus, I know life gets busy, so let’s chat about making it work for you, no matter what!
Ingredient Substitutions for Creamy Chicken Parmesan Soup
Don’t have chicken breasts? No worries! Rotisserie chicken is a lifesaver here. Just shred it up and pop it in towards the end – it’s already cooked and packed with flavor. You can find more ideas for using cooked chicken in recipes like my Shredded Chicken and Rice. If you want to add some more green goodness, a handful of spinach stirred in right at the end until it wilts is lovely. And for herbs, fresh basil or even a touch of dried Italian seasoning can work if parsley isn’t on hand. Think of it as having options, kind of like how I love to use chicken in my Chicken Parmesan Zucchini Boats!
Making Your Creamy Chicken Parmesan Soup Thicker
Sometimes, you just want that soup to be a bit more substantial, right? If you like your Creamy Chicken Parmesan Soup super thick, here’s a little trick: whisk together 2 tablespoons of cornstarch with about 2 tablespoons of cold water until it’s smooth. Stir that slurry into the soup in step 7, right after you add the cream and cheese, and let it simmer *gently* for another minute or two until it thickens up. It’s a game-changer!
Serving and Storing Your Creamy Chicken Parmesan Soup
This Creamy Chicken Parmesan Soup is so versatile, it makes a perfect light lunch on its own, or a truly satisfying meal when paired with something crusty and delicious. I love serving it with a side of my fresh Cucumber Caprese Salad for a pop of brightness, or even just some warm, crusty bread for dipping – oh, and don’t forget my tomato toast! It’s fantastic that leftovers are just as yummy.
Simply let the soup cool completely, then spoon it into an airtight container. It’ll keep nicely in the fridge for about 3 to 4 days. When you’re ready to reheat, I find the stovetop works best. Just gently warm it over low heat, stirring often, until it’s heated through. Be careful not to let it boil vigorously after adding the cream, remember? If it’s gotten a little too thick from sitting, just stir in a splash of milk or chicken broth to get it back to that perfect creamy consistency.
Frequently Asked Questions about Creamy Chicken Parmesan Soup
You’ve got questions? I’ve got answers! Making Creamy Chicken Parmesan Soup is pretty straightforward, but I know sometimes you just need a little clarification. Here are some things people often ask me:
Is Creamy Chicken Parmesan Soup Healthy?
Well, it’s definitely a comforting, hearty soup! It’s got protein from the chicken and some veggies, but with the heavy cream and Parmesan, it’s more of an indulgence. We’ve got about 450 calories per serving, which is pretty reasonable for such a rich dish. You can lighten it up a bit by using half-and-half instead of heavy cream, or by adding even more veggies!
Can I Use Different Types of Chicken?
Absolutely! While boneless, skinless chicken breasts are my go-to for this soup, you can totally use chicken thighs if you prefer. They tend to be a little more forgiving and stay super moist. And my favorite shortcut? Rotisserie chicken! Just shred it up and add it in the last few minutes of simmering. Super easy!
How to Make Creamy Chicken Parmesan Soup Ahead of Time?
You bet! This soup is great for meal prep. Just make it according to the instructions, let it cool completely, and store it in an airtight container in the fridge for up to 3-4 days. When you’re ready to eat, gently reheat it on the stove over low heat, stirring often. It might need a splash of broth or milk to get it back to that perfect creamy consistency.
Nutritional Information for Creamy Chicken Parmesan Soup
Now, while this Creamy Chicken Parmesan Soup is all about comfort and flavor, it’s also nice to have an idea of what you’re eating. These numbers are an estimate, of course, because every kitchen is a little different! How much oil you use, the exact size of your veggies, even the brand of Parmesan can make tiny changes. But generally, you’re looking at around 450 calories per serving, with a good balance of protein, fats, and carbs. It’s a pretty satisfying bowl that feels totally worth it!
Here’s a quick rundown:
- Serving Size: About 1.5 cups
- Calories: Roughly 450
- Fat: Around 25g
- Saturated Fat: About 15g
- Unsaturated Fat: Around 10g
- Trans Fat: Less than 1g (mostly natural fats)
- Carbohydrates: About 15g
- Fiber: About 2g
- Protein: A hefty 35g
- Cholesterol: Around 120mg
- Sodium: Roughly 800mg (this can really vary based on your broth and added salt!)
- Sugar: About 5g (mostly from the veggies!)
Share Your Creamy Chicken Parmesan Soup Creation!
I really hope you try this Creamy Chicken Parmesan Soup! If you do, I’d absolutely love to hear all about it. Did you add anything special? How did your family like it? Drop a comment below or swing by my About Me page and tell me all about your cooking adventure! Your feedback means the world to me.
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Creamy Chicken Parmesan Soup
- Total Time: 45 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and comforting soup with chicken, Parmesan cheese, and vegetables.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a boil.
- Return chicken to the pot. Reduce heat and simmer for 15-20 minutes, or until chicken is cooked through.
- Stir in heavy cream and Parmesan cheese. Heat gently until warmed through, do not boil.
- Season with salt and pepper to taste.
- Stir in fresh parsley before serving.
Notes
- For a thicker soup, you can add a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water in step 7.
- You can substitute rotisserie chicken for cooked chicken breasts.
- Add cooked pasta or rice for a heartier meal.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
Keywords: chicken parmesan soup, creamy chicken soup, cheesy chicken soup, comfort food, easy soup recipe