Creamy Chicken Parmesan Soup

This is what you can expect from this Chicken Parmesan Soup — rich umami flavors from the Parmesan, a gentle tang from the tomatoes, and a smooth creaminess that ties everything together. It’s hearty, comforting, and perfectly balanced with that savory, cheesy depth.

This Chicken Parm Soup is by far one of the best I’ve ever made, hands down. It’s so good that it’s officially part of my weekly rotation. In my house, we’re having this soup at least once a week, whether it’s winter or summer. If you’re anything like me, you don’t wait for cold weather to enjoy a good bowl of soup. Girl, it could be scorching hot outside, but if I’m craving soup, I’m having soup. And honestly, this one tastes just as amazing when it’s slightly cooled — not cold, just warm and cozy.

What makes this recipe even more special is how effortless it is. It comes together so easily, yet the flavors make you feel like you’re dining somewhere in Paris or Italy. The tanginess of the tomatoes mixed with the rich umami flavor from the cream cheese and Parmesan is pure perfection. It takes this soup to a whole new level, giving it that five-star restaurant feel.

When I first made it, it was during lunchtime, and I enjoyed it with a cheese grill on the side. Later that evening, I had another bowl on its own, and it was just as comforting and filling. Honestly, when something tastes this good, having it twice in one day feels completely justified.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

• Chicken breast
• Spices: I used Cajun spice, Oregano, Paprika, and Salt
• Butter
• Cooking oil
• Onion
• Garlic, minced
• Canned tomatoes
• Chicken stock
• Pasta (any type you prefer)
• Cream cheese
• Heavy cream
• Parmesan cheese
• Fresh coriander (for garnish)

How to make Chicken Parm Soup like a PRO

1. Cook the chicken:
   Start by seasoning your chicken breasts with Cajun spice, oregano, paprika, and a little salt. Heat a cast iron pan over medium heat, add a generous knob of butter, and once it melts and starts to sizzle, place the chicken in. Let it brown nicely on each side — about three to five minutes per side should do it. Once cooked through, remove from the pan and set aside. You can dice or shred the chicken later, whichever you prefer.
2. Sauté the base:
   In a large, deep pot (because trust me, this soup gets hearty!), add some cooking oil and toss in your chopped onions. Sauté until soft and fragrant, then stir in the minced garlic and let it release its aroma.
3. Build the soup:
   Add in the canned tomatoes, followed by chicken stock and water. Give everything a good stir, then pour in your pasta. Cover the pot and let it cook for about 8–10 minutes, or until the pasta is al dente.
4. Make it creamy:
   Once the pasta is cooked, stir in the cream cheese until it melts into the broth, then pour in the heavy cream. Add the shredded or diced chicken back into the pot, followed by the grated Parmesan cheese. Lower the heat and let everything simmer together for about 5 more minutes — just enough time for the flavors to blend beautifully and the cheese to melt into the soup. You can sprinkle some salt and pepper at this stage if needed.
5. Finish and serve:
   When it’s all creamy and cozy, turn off the heat. Sprinkle in some freshly chopped coriander, give it a gentle stir, and serve.

Tips and mistakes to avoid for beginner cooks

When I test my recipes, I always look for ways to make them better and to help you get the best out of them too. The goal is always flavor, not frustration, right? So here are a few things to keep in mind when making this chicken parm soup recipe.

1. Don’t make your soup too salty.
Nobody likes salty soup. What usually causes this is adding too much salt early on. If you season your chicken heavily and then go in with a salty broth or stock, plus Parmesan cheese (which can also be salty), the flavors will stack up quickly. To avoid this, wait until the end to do a taste test. Once the soup is almost done, give it a quick taste and then decide if it needs more salt. It’s always easier to add a pinch than to fix an overly salty soup.

2. Don’t overcook the pasta.
Remember that even after you turn off the stove, the soup will stay hot, which means the pasta keeps cooking in that heat. If you cook it too long before turning off the stove, it’ll end up mushy. Follow the cooking time on the box, or go about two to five minutes less. The residual heat will take care of the rest.

3. Balance out the tomatoes.
Tomatoes can sometimes be a little acidic. To balance that sharpness, you can add a pinch of sugar. In this chicken parmesan soup recipe, though, the cream does the job beautifully. The cream softens that acidity and makes everything come together so nicely. But if you still feel the tomatoes are overpowering your soup, just a tiny bit of sugar will help bring everything back into balance.

4. Grate your cheese.
Always grate your Parmesan before adding it to the soup. Big chunks take forever to melt and can leave you with those stubborn little clumps that never blend in. Grated cheese melts faster and gives you that smooth, luscious texture that makes this soup so comforting.

5. Stay focused while cooking.
I know how tempting it is to scroll through TikTok or catch up on your favorite show while cooking, but trust me, this is one of those recipes that needs your attention. The soup moves fast once you start adding ingredients, and you don’t want to miss a step or overcook something while you’re distracted.

6. Adjust the consistency.
If your Chicken parmesan soup turns out thicker than you’d like, simply add a bit more water or broth until you reach your preferred consistency. If it’s too thin, let it simmer uncovered for a few minutes so it thickens naturally.

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Quick leftover storage tips

Let the soup cool completely before storing. Keep it in an airtight container in the fridge for up to three days. When reheating, warm it gently on low heat and add a splash of broth or water if it thickens. Avoid freezing as the cream and cheese can separate.