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Creamy Chicken Parmesan Soup

Creamy Chicken Parmesan Soup: Cozy Comfort in Every Spoonful

This creamy chicken parmesan soup is a cozy comfort food that blends tender chicken, zesty tomatoes, and a hint of red pepper heat into a rich bowl of goodness.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can use vegetable oil.
  • 1 medium Onion, diced Shallots could be used for a milder taste.
  • 3 cloves Garlic, minced Garlic powder can be used but is less potent.
  • 1 teaspoon Red Pepper Flakes Omit for a milder soup; adjust to taste.
  • 3 cups Shredded Chicken, cooked Can use raw chicken breast if adjustments are made to cooking times.
  • 5 cups Chicken Broth Vegetable broth for a lighter, vegetarian option.
  • 14 oz Crushed Tomatoes Fresh diced tomatoes can work but may need longer to cook down.
  • 1 teaspoon Italian Seasoning Use dried basil and oregano if needed.
  • 1/2 teaspoon Salt Adjust according to taste.
  • 1/4 teaspoon Black Pepper Adjust according to taste.
For the Texture
  • 3/4 cup Orzo Pasta Other small pasta shapes like ditalini can be used.
  • 1 cup Heavy Cream Half-and-half for a lighter version.
  • 1 cup Parmesan Cheese, grated Pecorino Romano for a sharper flavor.
For the Finishing Touch
  • 2 cups Baby Spinach, chopped Kale or Swiss chard can be used.
  • Fresh Basil or Parsley For garnish.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Creamy Chicken Parmesan Soup
  1. In a large pot over medium heat, add 2 tablespoons of olive oil. Once shimmering, toss in 1 diced medium onion and sauté for about 5 minutes until the onion becomes soft and translucent.
  2. Next, stir in 3 minced garlic cloves and 1 teaspoon of red pepper flakes, cooking for an additional minute.
  3. Mix in 3 cups of shredded cooked chicken, followed by 5 cups of chicken broth and 14 ounces of crushed tomatoes. Add 1 teaspoon of Italian seasoning, along with ½ teaspoon of salt and ¼ teaspoon of black pepper. Stir well and bring to a gentle boil.
  4. Once boiling, reduce the heat to a simmer and stir in ¾ cup of orzo pasta. Cook uncovered for 8-10 minutes.
  5. After the orzo has cooked, stir in 1 cup of heavy cream and heat through for about 3 minutes over low heat.
  6. Sprinkle in 1 cup of grated Parmesan cheese, stirring until it melts smoothly into the soup.
  7. Finally, incorporate 2 cups of chopped baby spinach into the pot, stirring until wilted.
  8. Ladle the soup into bowls and garnish with fresh basil or parsley.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 2gSugar: 4gVitamin A: 20IUVitamin C: 15mgCalcium: 25mgIron: 10mg

Notes

Prevent curdling by gradually adding heavy cream and ensure not boiling. Adjust thickness by reducing broth or orzo if desired. Store leftovers properly to maintain flavor.

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