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Creamy Chicken Parmesan Soup

Creamy chicken parmesan soup in white bowl with breadcrumb topping and fresh basil garnish
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This Creamy Chicken Parmesan Soup combines all the flavors of the classic Italian dish in a comforting, hearty soup. With tender chicken, a rich tomato base, and a creamy finish, topped with melted cheese and crispy breadcrumbs.

Ingredients

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  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, divided
  • 1/2 cup breadcrumbs
  • 2 tablespoons butter, melted
  • Fresh basil or parsley for garnish

Instructions

  1. Heat olive oil in a large 5-6 quart pot or Dutch oven over medium-high heat. Season chicken with salt and pepper. Add chicken pieces and cook until golden brown and internal temperature reaches 165°F, about 5-7 minutes. Remove chicken from pot and set aside.
  2. To the same pot, add diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle flour over vegetables and stir to coat completely. Cook for 1 minute to remove raw flour taste.
  4. Gradually whisk in chicken broth until smooth. Add diced tomatoes with their juice, oregano, basil, and red pepper flakes if using. Bring to a gentle simmer and cook for 10 minutes.
  5. Reduce heat to low and stir in heavy cream and 1/2 cup of Parmesan cheese. Return cooked chicken to the pot and simmer for 5 more minutes. Add more broth if soup is too thick.
  6. In a small bowl, combine breadcrumbs, melted butter, and remaining 1/2 cup of Parmesan cheese.
  7. Ladle soup into bowls and top with breadcrumb mixture. Garnish with fresh basil or parsley before serving.

Notes

  • Use freshly grated Parmesan cheese for the best flavor and melting quality. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • For a lighter version, substitute half-and-half for the heavy cream.
  • If the soup is too thick, add more chicken broth until it reaches desired consistency.
  • Store breadcrumb topping separately in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain crispiness.
  • For extra crispy topping, toast breadcrumb mixture in 350°F oven for 3-4 minutes before serving.

Nutrition

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