Chicken Parmesan Soup

Chicken Parmesan Soup is a warm, creamy twist on a classic Italian flavor. It blends shredded chicken, pasta, tomatoes, cream, and Parmesan into one bowl. People love it for its comfort and rich taste. It works well for cold nights and busy weeknights. If you enjoy creamy chicken dishes like creamy garlic Parmesan chicken pasta, this soup will feel familiar and cozy.

Why make this recipe

This recipe stays simple. It uses pantry staples you likely have on hand. It cooks in one pot. That saves time and cleanup. It works well for beginners. You can use leftover chicken to speed things up. It also stretches a small amount of meat into several servings. If you need quick meal ideas, it pairs well with a quick salad such as 15-minute lemon basil chicken salad.

What makes Chicken Parmesan Soup special

The soup combines tomato brightness with creamy richness. Parmesan adds savory depth and a gentle sharpness. Small pasta gives a pleasant bite and fills the bowl. The mix of textures keeps each spoonful interesting. It tastes like a comforting chicken Parmesan dinner in soup form. That makes it both familiar and novel.

Is Chicken Parmesan Soup healthy

This soup uses real food ingredients. You get protein from the chicken and some calcium from the cheese. The tomatoes add vitamin C and a bright flavor. Heavy cream adds fat and richness, so a little goes a long way. You can watch portion sizes or reduce cream for a lighter version. I am not giving medical advice, but homemade meals let you control salt and ingredients.

How to make Chicken Parmesan Soup

The method is easy and gentle. You simmer the broth and tomatoes, cook the pasta, then add chicken and cream. No fancy techniques are needed. The whole process takes about 25 to 30 minutes, depending on your pasta. It is low-stress and beginner-friendly. You can use store-bought rotisserie chicken to save time. The same cooked chicken also pairs well with other quick meals like cheesy garlic chicken wraps if you want variety.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup pasta (small shape like ditalini)
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

If you plan meals, you can use the same cooked chicken for dishes like chicken enchiladas to save time.

Directions

1. In a large pot over medium heat, combine the chicken broth, diced tomatoes, and Italian seasoning. Bring to a simmer.
2. Add the pasta. Cook until al dente, about 8–10 minutes. Stir occasionally.
3. Stir in the shredded chicken and heavy cream. Let it heat through for a few minutes.
4. Add Parmesan cheese. Stir until the cheese melts into the soup.
5. Season with salt and pepper to taste. Taste and adjust seasoning as needed.
6. Serve warm. Garnish each bowl with fresh basil.

How to serve Chicken Parmesan Soup

Serve it in deep bowls for easy spooning. Add extra grated Parmesan at the table. Top with torn basil leaves for color and aroma. Pair it with crusty bread or garlic toast. It also goes well with a simple green salad. The soup works for lunch, dinner, or a light supper. For a heartier meal, serve with a side sandwich.

 

Best occasions to make Chicken Parmesan Soup

• Weeknight family dinners when you want comfort without fuss.
• Meal prep nights when you cook chicken once and use it in many meals.
• Casual gatherings where a warm, crowd-pleasing soup fits the table.
• Cold or rainy days when you want something soothing.
• Quick lunches that still feel special.

How to store Chicken Parmesan Soup

• Room temperature: Do not leave out more than two hours.
• Fridge: Store in an airtight container for up to 3–4 days.
• Freezer: Freeze without pasta for best texture. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat gently on the stove. Stir to recombine cream and cheese.

Can you make Chicken Parmesan Soup ahead of time

Yes. Make the soup up to two days ahead and refrigerate. If freezing, leave out the pasta. Cook pasta fresh when you reheat the soup. Reheat slowly over low heat to avoid breaking the cream.

Tips to make Chicken Parmesan Soup

• Use small pasta so it cooks evenly.
• Add pasta near the end to avoid overcooking.
• Stir often after adding cheese to keep it smooth.
• Taste before adding salt; the Parmesan and broth may be salty.
• Use shredded rotisserie chicken to save time.

Try using your cooked chicken in other quick meals like chicken pesto Caprese sandwiches for variety.

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Variation

• Lighter version: Replace heavy cream with half-and-half or milk and add a tablespoon of cornstarch to thicken.
• Tomato-free: Use plain broth and add a little marinara for a different texture.
• Veggie boost: Add chopped spinach or sliced mushrooms during the last few minutes of cooking.
• Gluten-free: Use gluten-free small pasta or omit pasta and add extra vegetables.
• Spicy: Add red pepper flakes to taste.

FAQs

Q: Can I use raw chicken instead of cooked?

A: Yes. If you use raw chicken, cook it in the broth until fully done, then shred or chop it before adding cream and cheese.

Q: How long will Chicken Parmesan Soup keep in the fridge?

A: Store in an airtight container for 3–4 days. Reheat gently on the stove or in the microwave.

Q: Can I freeze this soup with pasta?

A: I do not recommend freezing with pasta. The pasta will become mushy. Freeze the soup base and add fresh pasta when reheating.