What Is Chicken Parmesan Soup?
What Distinguishes Chicken Parmesan Soup from Classic Soup
Chicken Parmesan Soup is a cozy twist on the beloved Italian-American favorite, chicken Parmesan. Instead of a breaded cutlet topped with marinara and melted cheese, this recipe transforms the classic into a bowl of hearty, flavorful soup. Think tender chicken simmered in a tomato-rich broth, balanced with herbs like basil and oregano, and finished with plenty of Parmesan and mozzarella. Some versions add pasta for heartiness, while others keep it brothy and light. The magic lies in how it captures the essence of chicken parmigiana—tomato, garlic, herbs, and cheese—without the frying or breading, making it easier and more wholesome.
Table of Contents
Table of Contents
Key Flavor Components
The secret to the best Chicken Parmesan Soup comes down to layering flavors and balancing rich, savory notes:
- Tomato base: Crushed tomatoes, tomato sauce, or paste form the backbone of the broth, giving depth and acidity.
- Chicken: Shredded cooked chicken or poached chicken breast works best, offering lean protein and substance.
- Cheese: Parmesan is the star, but mozzarella adds creaminess and stretch, echoing the baked chicken Parmesan topping.
- Herbs and aromatics: Garlic, onion, basil, oregano, and parsley bring that classic Italian flavor.
- Optional cream: For a richer, velvety finish, some cooks add cream, milk, or half-and-half.
This combination of hearty broth, tender chicken, and cheesy richness makes Chicken Parmesan Soup stand out among comfort food soups. It’s versatile enough to be made creamy, brothy, slow-cooked, or even dairy-free depending on your needs.
Essential Ingredients & Substitutions
Core Ingredients You’ll Need
To make Chicken Parmesan Soup at home, you’ll want to gather these key ingredients that bring out the bold, comforting flavors of the dish:
- Chicken: Boneless, skinless chicken breasts are the go-to for shredding into the soup. You can also use thighs if you prefer richer flavor.
- Tomatoes: Canned crushed tomatoes, diced tomatoes, or tomato sauce serve as the hearty base. Using tomato paste deepens the flavor.
- Broth: Chicken broth or stock keeps the soup savory and layered. Homemade broth adds richness, but store-bought works fine.
- Aromatics: Onion and garlic sautéed in olive oil form the flavor foundation.
- Herbs: Dried basil, oregano, parsley, and a touch of red pepper flakes for mild heat. Fresh basil at the end adds brightness.
- Cheese: Parmesan for sharp, nutty depth and mozzarella for creaminess.
- Pasta (optional): Small shapes like ditalini, elbow macaroni, or shells make the soup heartier.
- Olive oil: For sautéing aromatics and giving a classic Italian finish.
Substitutions for Every Diet
One of the best parts about Chicken Parmesan Soup is how adaptable it is. If you don’t have every ingredient or need to adjust for dietary needs, here are easy swaps:
- Chicken: Use shredded rotisserie chicken for convenience. For vegetarian, replace with cannellini beans or chickpeas.
- Tomatoes: If you’re avoiding acidity, use a low-acid canned tomato or blend roasted red peppers into the base.
- Cheese: Swap Parmesan with Pecorino Romano for a sharper bite. Use dairy-free Parmesan or nutritional yeast for vegan versions.
- Creaminess: Substitute heavy cream with half-and-half, Greek yogurt, or coconut milk for a dairy-free option.
- Pasta: Replace with zucchini noodles, cauliflower rice, or gluten-free pasta for lighter or allergy-friendly versions.
- Broth: Vegetable broth works for vegetarian adaptations without sacrificing flavor.
Ingredient Prep Tips
- Shred chicken finely: It blends better into the soup and absorbs more flavor.
- Grate cheese fresh: Pre-grated cheese often contains anti-caking agents, which can prevent smooth melting.
- Season in layers: Add salt at the start, taste midway, and adjust before serving to avoid overseasoning.
By choosing the right ingredients and using smart substitutions, you can create a Chicken Parmesan Soup that matches your taste and dietary preferences while keeping the comforting essence intact.
Step-by-Step Recipe (Stovetop Version)
Preparing the Base
The foundation of any delicious Chicken Parmesan Soup is the base. Start by heating a drizzle of olive oil in a large Dutch oven or heavy pot. Add diced onion and minced garlic, cooking until softened and fragrant. This step unlocks the rich, aromatic flavors that will carry through the soup. Next, stir in tomato paste and let it cook for a minute—this deepens the flavor before adding liquids.
Building the Soup
Pour in crushed tomatoes and chicken broth, stirring to combine. Season with dried oregano, basil, parsley, salt, and black pepper. Bring the mixture to a gentle boil, then reduce to a simmer. This allows the herbs to bloom and the tomato base to mellow out. At this stage, add raw chicken breasts directly to the pot. Simmer gently until fully cooked (about 20–25 minutes), then remove and shred with two forks before returning it to the soup.
Adding Pasta (Optional)
If you’d like a heartier soup, stir in small pasta such as ditalini, elbow macaroni, or mini shells. Cook until just al dente, since the pasta will continue softening in the hot broth. For best results, cook the pasta separately and stir in just before serving—this keeps it from becoming mushy when reheating leftovers.
Finishing with Cheese
Reduce the heat to low and stir in freshly grated Parmesan. This adds savory depth and helps thicken the broth slightly. For a more indulgent texture, sprinkle in mozzarella until it melts into gooey ribbons. If you prefer a creamier style, stir in half-and-half or heavy cream at this point.
Final Touches
Taste the soup and adjust seasoning as needed—sometimes a pinch of sugar balances tomato acidity. Garnish each bowl with extra Parmesan, chopped basil, and a sprinkle of red pepper flakes for a little heat. Serve with warm crusty bread for dipping, and you’ve got a comforting, restaurant-quality bowl of Chicken Parmesan Soup made entirely on the stovetop.
Creamy Versions vs Brothy Versions
How to Make Creamy Chicken Parmesan Soup
A creamy version of Chicken Parmesan Soup is all about richness and indulgence. After building your base with tomatoes, broth, and shredded chicken, reduce the heat and stir in a creamy element. Popular choices include:
- Heavy cream or half-and-half: Creates a velvety, restaurant-style finish.
- Cream cheese: Adds tang and body while thickening the soup.
- Greek yogurt: A lighter alternative that gives a creamy consistency with extra protein.
- Coconut milk: Perfect for a dairy-free option, while adding a subtle sweetness.
To keep the texture smooth, add cream or dairy slowly over low heat to prevent curdling. Always stir in freshly grated Parmesan at the very end so it melts evenly. The result is a soup that feels decadent—almost like dipping bread into a pot of cheesy marinara.
When to Choose a Brothy Version
The brothy style of Chicken Parmesan Soup is lighter but no less comforting. Instead of cream, you rely on the natural richness of the chicken, tomatoes, and herbs. This style is ideal if you’re looking for a soup that’s:
- Lower in calories and fat
- Better for reheating and freezing (since no dairy to separate)
- More versatile as a base for pasta, rice, or zucchini noodles
Brothy versions highlight the bright acidity of the tomatoes and the savoriness of the Parmesan without feeling heavy. They also pair beautifully with crusty garlic bread or a fresh green salad for balance.
Which One Is Best?
It all depends on your preference and occasion. A creamy Chicken Parmesan Soup is perfect for cozy nights, family dinners, or when you want something indulgent. A brothy version, on the other hand, is better for meal prep, lighter meals, or when you’re craving something hearty but not overly rich. Many home cooks enjoy alternating between the two styles—creamy in the winter, brothy in the warmer months.
Slow Cooker / Crockpot / One-Pot Variations
Slow Cooker Chicken Parmesan Soup
Using a slow cooker makes Chicken Parmesan Soup almost effortless. Simply layer diced onions, garlic, crushed tomatoes, chicken broth, dried herbs, and raw chicken breasts in the crockpot. Cook on low for 6–7 hours or high for 3–4 hours, until the chicken shreds easily. Stir the chicken back into the pot, add freshly grated Parmesan, and if you like, stir in cooked pasta right before serving.
Tip: Avoid adding pasta early in the slow cooker—it will overcook and turn mushy. Instead, boil it separately and mix in just before serving. If you love slow-cooked flavors, don’t miss our creamy Cajun chicken soup for another hearty, hands-off recipe.
Crockpot Chicken Parmesan Soup with Creamy Finish
If you love a creamy texture, stir in half-and-half, cream cheese, or heavy cream during the last 20 minutes of cooking. Add cheese slowly and stir well so it melts evenly into the broth. This technique prevents the dairy from separating while keeping the soup rich and smooth. Looking for inspiration? Try our creamy chicken and rice soup for another cozy and creamy variation.
One-Pot or Instant Pot Version
For those who prefer a quick, weeknight option, Chicken Parmesan Soup can easily be made in a Dutch oven or Instant Pot:
- One-Pot (Stovetop): Sauté onion and garlic in olive oil, add tomatoes and broth, then simmer with chicken until cooked. Shred chicken, stir in cheese, and you’re done—all in one pot.
- Instant Pot: Use the sauté function for aromatics, then pressure cook chicken, tomatoes, and broth for about 12 minutes. Quick release, shred chicken, and stir in Parmesan and mozzarella. This method cuts down cooking time dramatically while keeping flavors bold.
Check out our marry me chicken soup for another one-pot favorite with irresistible Italian flavors.
Why These Variations Work
Each cooking method has its own benefits:
- Slow cooker: Best for set-it-and-forget-it convenience and deeply developed flavors.
- Crockpot with cream: Ideal when you want indulgence without fuss.
- One-pot/Instant Pot: Perfect for busy nights when you need comfort food quickly.
No matter which method you choose, you’ll end up with a cozy bowl of Chicken Parmesan Soup that tastes like it simmered all day—even if it didn’t.
Healthy & Special Diet Adaptations
Lighter Chicken Parmesan Soup
If you love Chicken Parmesan Soup but want to cut back on calories, it’s easy to lighten it up without losing flavor. Use boneless, skinless chicken breasts instead of thighs, swap heavy cream for skim milk or unsweetened almond milk, and reduce the cheese slightly. Cooking pasta separately and portioning it into each bowl also helps control carbs. For another guilt-free option, check out our autumn wild rice soup, which is hearty yet lighter than cream-based soups.
Low Carb & Keto-Friendly Version
To adapt this soup for low-carb or keto diets, skip the pasta entirely or replace it with spiralized zucchini noodles (“zoodles”). Cauliflower rice also works well as a substitute, adding body without the carbs. For a flavor-packed variation, don’t miss our creamy Cajun chicken soup, which can also be adapted for low-carb eaters.
Gluten-Free Chicken Parmesan Soup
Making Chicken Parmesan Soup gluten-free is simple. Use gluten-free pasta, rice, or quinoa as a substitute for traditional pasta. Be sure to check labels on your broth and cheese to confirm they’re gluten-free, since some processed products contain hidden additives.
Dairy-Free or Vegan-Friendly Version
Yes, you can even make a dairy-free version of Chicken Parmesan Soup. Replace Parmesan with nutritional yeast or dairy-free Parmesan, and stir in coconut milk or cashew cream for richness. For protein, swap chicken with white beans or chickpeas. Looking for inspiration? Try our easy potsticker soup—a broth-based favorite that can also be adapted for vegan diets.
Why Adaptations Matter
Healthy and special diet modifications aren’t just about restrictions—they open the door for more people to enjoy comforting meals. By swapping pasta, dairy, or protein sources, Chicken Parmesan Soup becomes a flexible dish that fits nearly every table. If you want another versatile recipe, learn more about our crockpot butternut squash soup, a naturally gluten-free and dairy-free option that shows how adaptable soups can be.
Tips, Troubleshooting & Common Mistakes
Preventing Mushy Pasta
One of the most common issues when making Chicken Parmesan Soup is pasta turning too soft. Since the soup continues to stay hot after cooking, pasta can quickly overcook. To avoid this, cook pasta separately and stir it into each serving bowl instead of the pot. This trick is also used in our hearty Tuscan white bean soup, where the beans and vegetables hold their texture beautifully.
Avoiding Clumpy Cheese
Cheese makes Chicken Parmesan Soup shine, but if added too quickly or at high heat, it can clump instead of melting smoothly. Always lower the heat before stirring in Parmesan or mozzarella. Grating cheese fresh (rather than using pre-shredded) also helps. Don’t miss our hearty cheddar garlic herb potato soup for another example of how to melt cheese the right way into soup.
Balancing Tomato Acidity
Sometimes tomato-based soups can turn out too acidic. To fix this, add a pinch of sugar, a splash of cream, or even a pat of butter. Each option helps mellow the sharpness while keeping the soup rich and flavorful. If you enjoy tomato-based flavors, check out our best Italian penicillin soup recipe for a comforting, tomato-forward classic.
Overcooking Chicken
Shredded chicken should be tender but not dry. Overcooking can lead to stringy, tough pieces. To avoid this, cook chicken until just done (165°F internal temperature), shred it, then return it briefly to the hot broth. The gentle heat will keep it juicy.
Storage & Reheating Best Practices
Chicken Parmesan Soup stores well, but it’s important to handle it correctly:
- Refrigeration: Store in airtight containers for up to 4 days.
- Freezing: Freeze without pasta or cream for best texture. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium heat, stirring often to prevent cheese separation.
For soups that reheat like a dream, don’t miss our taco soup recipe, which holds its bold flavors beautifully even after freezing.
Why This Recipe Works — Flavor & Texture Science
The Role of Cheese in Flavor and Mouthfeel
Cheese is at the heart of Chicken Parmesan Soup. Parmesan brings a nutty, salty depth, while mozzarella melts into silky ribbons, adding creaminess. These cheeses don’t just boost flavor—they also thicken the broth slightly, giving it that satisfying, velvety mouthfeel. Grating fresh cheese ensures it melts smoothly, preventing clumps.
Balancing Acidity from Tomatoes
Tomatoes give the soup its signature tang, but too much acidity can throw off the balance. That’s why small adjustments like a pinch of sugar, a splash of cream, or a knob of butter make such a big difference. They soften sharp edges and allow the chicken and cheese flavors to shine through.
Layering Flavors the Right Way
Flavor in Chicken Parmesan Soup develops in layers. First, aromatics like onion and garlic create a base. Next, tomatoes and broth build richness. Herbs like basil and oregano add Italian depth. Finally, cheese ties everything together at the end. This step-by-step layering ensures no single flavor dominates but instead blends into a balanced, comforting whole.
Why Finishing with Cheese Last Matters
Adding cheese at the end—not during boiling—is the secret to success. High heat can break down dairy, making it grainy or oily. By stirring in Parmesan and mozzarella at the finish, you get maximum flavor with perfect texture. This final step turns a simple tomato-and-chicken broth into a truly indulgent bowl.
The Comfort Factor
Ultimately, Chicken Parmesan Soup works because it’s familiar yet fresh. It captures the flavors of a beloved classic in a lighter, spoonable form that feels right at home for weeknight dinners, meal prep, or cozy weekends. The science behind the layering of acidity, fat, and umami ensures it’s not just tasty—it’s deeply satisfying.
FAQs
How can I make creamy Chicken Parmesan Soup?
For a creamy version, stir in heavy cream, half-and-half, or cream cheese at the end of cooking. Always reduce the heat before adding dairy so it blends smoothly without curdling. A handful of freshly grated Parmesan will give it an extra velvety texture.
Is there a Chicken Parmesan Soup recipe similar to Delish?
Yes. Many stovetop versions use pantry staples like canned tomatoes, shredded chicken, Parmesan, and mozzarella—just like Delish recipes are known for. The key is simplicity: build a tomato-garlic base, simmer chicken until tender, and finish with cheese.
What is the best Chicken Parmesan Soup recipe overall?
The best version balances tomato acidity, cheesy richness, and tender chicken. Using fresh herbs, freshly grated Parmesan, and cooking pasta separately often makes a world of difference. Many home cooks agree that finishing with fresh basil and extra Parmesan at the table creates a restaurant-quality soup at home.
How do I make a Chicken Parmesan Soup in Ottolenghi style?
While Ottolenghi doesn’t have an official chicken Parmesan soup recipe, you can give it his signature twist by adding layers of herbs, spices, and bright garnishes. Think roasted peppers blended into the base, fresh parsley and basil for brightness, and a drizzle of olive oil to finish.
Conclusion
Chicken Parmesan Soup is the perfect balance of comfort and flavor. Whether you prefer it creamy and indulgent or light and brothy, this recipe adapts to every taste and diet. With the right ingredients, cooking methods, and tips, you can serve a bowl that feels both familiar and new. And the best part? It’s a one-pot comfort food you’ll want to make again and again.
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Chicken Parmesan Soup: The Ultimate Comfort Food
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
A cozy and hearty Chicken Parmesan Soup that transforms the classic Italian-American favorite into a spoonable comfort food. With tender chicken, a tomato-rich broth, Parmesan, mozzarella, and fresh herbs, this easy recipe is perfect for weeknight dinners or meal prep.
Ingredients
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
4 cups chicken broth
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
Salt and black pepper, to taste
1 cup small pasta (ditalini, elbows, or shells — optional)
1/2 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Fresh basil, chopped (for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened and fragrant.
Stir in tomato paste and cook for 1 minute.
Add crushed tomatoes, chicken broth, oregano, basil, red pepper flakes, salt, and pepper. Stir well.
Place chicken breasts in the pot and simmer over medium-low heat for 20–25 minutes until cooked through. Remove, shred with two forks, and return to the pot.
(Optional) Stir in pasta and cook until al dente, or boil separately and add to serving bowls.
Reduce heat to low. Stir in Parmesan and mozzarella until melted and creamy.
Taste and adjust seasoning. Garnish with fresh basil and extra Parmesan before serving.
Notes
For a creamy version, stir in 1/2 cup heavy cream or half-and-half before adding cheese.
For a lighter version, skip the cream and reduce cheese.
To make gluten-free, use GF pasta or rice.
For meal prep, cook pasta separately to avoid mushy texture when reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: talian-American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350
- Sugar: 6 g
- Sodium: 890 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 72 mg
Keywords: Chicken Parmesan Soup, creamy chicken parmesan soup, best chicken parmesan soup recipe
