Creamy Chicken Parmesan Soup (AKA My New Obsession)
Why is it that the best recipes always come from accidents? Like, I wasn’t even trying to make creamy chicken parmesan soup when I first stumbled onto this. I was attempting to make regular CHICKEN noodle soup, realized halfway through I had no noodles, panicked, and just started throwing stuff in the pot.
And somehow it turned into THIS. The best thing I’ve made in months.
My husband took one bite and said “Wait, what is this?” in that suspicious way where you can’t tell if they love it or hate it. Turns out he loved it. Had three bowls. Three. And he’s not even a soup person.
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What Makes This Easy Creamy Chicken Soup Recipe So Good
Look, I’m gonna be honest—most chicken soup is boring. It’s healthy and nice when you’re sick, but it’s not exciting. This one pot chicken soup though? It’s basically chicken parmesan in soup form. Rich, creamy, cheesy, with that perfect tomato thing going on.
It reminds me a little bit of those fancy Italian restaurants where they charge $18 for a bowl of soup, except this costs like $12 to make the whole pot and feeds six people.
My mom tried it last weekend and immediately asked if I got it from a restaurant. When I told her I made it up by accident she didn’t believe me. Still doesn’t, actually.
The Messy Origin Story of This Best Creamy Chicken Parmesan Soup
So like I said, this wasn’t planned. I was making regular chicken soup, had my carrots and celery going, then realized I had zero pasta in the house. None. Not even the weird ancient box of orzo in the back of the pantry.
But I DID have a jar of marinara sauce that was about to expire. And cream cheese because I always have cream cheese. And a block of Parmesan. So I just… went for it?
First attempt was too tomato-y. Tasted like pasta sauce with chicken floating in it. Not soup. Added more broth and cream cheese. Better, but something was missing.
The secret ended up being the Parmesan. Like, a LOT of Parmesan. Way more than any recipe would reasonably call for. But that’s what makes it taste like actual chicken parmesan instead of just creamy tomato soup with chicken.
Ingredients for This Creamy Parmesan Chicken Pasta Soup
Here’s what you need. And please don’t try to make this “healthier” by swapping stuff out because I already tried that and it doesn’t work.
The base:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 celery stalks, diced
- 3 carrots, peeled and diced
- 4 cloves garlic, minced (or 6 if you’re normal)
- 3 tablespoons flour
The liquids:
- 6 cups chicken broth (I use low-sodium so I can control the salt)
- 1 cup marinara sauce (any brand works—I usually use Rao’s if I’m feeling fancy or whatever’s on sale)
- 1 cup heavy cream
- 1 cup whole milk
The protein and pasta:
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup ditalini pasta (those little tubes—if you can’t find them, any small pasta works)
The cheese (this is important):
- 8 oz cream cheese, softened
- 1.5 cups freshly grated Parmesan cheese (DO NOT use the pre-grated stuff in bags. Please. It won’t melt right)
Seasonings:
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional but recommended)
- Salt and pepper to taste
- Fresh basil for garnish if you have it
Pro tip: The cream cheese needs to be SOFT. Like, sitting-out-for-an-hour soft. I once tried to stir in cold cream cheese and ended up with lumpy soup that looked weird. My dog ate the leftovers though, so not a total loss.
How to Make This Quick Weeknight Chicken Soup
Step 1: Get Everything Started
Heat the butter and olive oil in a big pot or Dutch oven over medium heat. I use my 7-quart Le Creuset that I got for Christmas three years ago.
Add the onion, celery, and carrots. Cook for about 7-8 minutes, stirring occasionally, until everything’s soft. The smell at this point is already making me hungry.
Throw in the garlic and cook for another minute. Don’t walk away during this part because garlic burns FAST and then everything tastes bitter. (Found this out when my kid asked me to help with homework and I forgot about the stove. Oops.)
Step 2: Make the Roux (Fancy Word for Thickener)
Sprinkle the flour over the vegetables and stir it around for about a minute. This is important—you’re cooking the raw flour taste out. If you skip this step, your soup will taste weird and chalky.
It’ll look pasty and gross. That’s normal. Keep stirring.
Step 3: Build This Homemade Creamy Chicken Soup Base
Slowly pour in the chicken broth, whisking as you go so you don’t get lumps. This is one of those times where a whisk actually matters. A spoon won’t cut it.
Add the marinara sauce, Italian seasoning, basil, and red pepper flakes. Stir everything together and bring it to a boil.
Once it’s boiling, add the chicken pieces. Reduce heat to medium-low and let it simmer for about 10 minutes until the chicken is cooked through. I usually cut a piece open to check because I’m paranoid about undercooked chicken.
Step 4: Add the Pasta
Throw in your pasta and cook according to the package directions. Usually about 8-10 minutes for ditalini. Stir occasionally so it doesn’t stick to the bottom. I learned this the hard way when I burned a pot of soup and had to throw the whole thing out. Still sad about that.
Step 5: Make It Creamy (The Best Part)
Turn the heat to LOW. This is crucial. If it’s too hot, the dairy will separate and look broken and sad.
Add the softened cream cheese in chunks and stir until it’s completely melted. Be patient here. It takes a few minutes but it’ll get smooth and gorgeous.
Pour in the heavy cream and milk. Stir it all together.
Now add most of the Parmesan cheese (save some for topping). Keep stirring until it melts into the soup and everything is thick and creamy and beautiful.
Taste it. Does it need more salt? More pepper? More cheese? (It probably needs more cheese.) Adjust as needed.
Step 6: Serve This Comfort Food Chicken Soup Recipe
Ladle it into bowls. Top with the remaining Parmesan and some fresh basil if you have it.
Serve with crusty bread because you’ll want something to soak up every last drop.
Tips for Making This Hearty Chicken Soup with Cream Even Better
Use rotisserie chicken instead. If you’re really short on time, skip cooking raw chicken and just add shredded rotisserie chicken at the end. My neighbor does this and swears it’s just as good. Plus it saves like 10 minutes.
Don’t skimp on good Parmesan. I tried using the cheap stuff once to save money and it was so disappointing. Get the real stuff. It’s worth it.
Pasta alternative. Don’t have ditalini? Use whatever small pasta you have. I’ve used shells, elbows, even broken-up spaghetti in a pinch. It all works.
Make it thicker. If you like really thick soup, add an extra tablespoon of flour at the beginning or more cream cheese at the end.
Leftovers get THICK. When you reheat this creamy chicken and pasta soup the next day, the pasta absorbs liquid and it turns into basically chicken parmesan risotto. Which is fine by me. Just add a splash of broth or milk when reheating.
What to Serve with This Simple Creamy Chicken Soup
Honestly? Just garlic bread. That’s all you need. We usually get the frozen Texas Toast kind from the grocery store and it’s perfect.
But if you want to be fancy:
- A Caesar salad (the bagged kind is fine, no judgment here)
- Breadsticks
- Mozzarella sticks (my kids’ favorite)
- A glass of red wine (for the adults, obviously)
Sometimes I’ll put a little extra Parmesan and some red pepper flakes on the table so people can customize their bowls. My husband dumps approximately a pound of extra cheese on his. Men are weird.
Can You Make This Best Comfort Food Soup Ahead?
Yes! Make it through step 4 (before adding the dairy), then cool and refrigerate. When you’re ready to eat, reheat it gently and then add the cream cheese, cream, milk, and Parmesan.
This way the dairy doesn’t get weird from reheating and the pasta doesn’t turn to mush.
You can also freeze it, but freeze it BEFORE adding the dairy. Cream-based soups don’t freeze perfectly—they can get a little grainy when thawed. Still edible, just not quite as silky.
Why This Easy Chicken Parmesan Soup Works
This creamy chicken parmesan soup basically combines everything good about comfort food into one bowl. You’ve got the richness from the cream and cheese, the bright tomato flavor from the marinara, tender chicken, pasta for substance, and all those vegetables sneaking in some nutrition.
It’s fancy enough that I served it to my in-laws (who are very particular about food) and they asked for seconds. That’s how you know it’s good.
Plus it comes together in about 40 minutes, which makes it perfect for weeknights when you’re tired but still want something that tastes homemade and impressive.
My sister made this last week for her book club and texted me at 10 PM saying everyone lost their minds over it. She said three different people asked her to send them the recipe. So I guess I’m not the only one obsessed with this soup.
If you try this recipe, let me know how it turns out! And if you have any tricks for making it even better, drop them in the comments because I’m always looking for ways to improve. 🙂
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