Creamy Chicken Parmesan Soup

Name: Creamy Chicken Parmesan Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 teaspoon red pepper flakes; 3 cups cooked chicken breast, shredded; 5 cups chicken broth; 1 can (14 oz) crushed tomatoes; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3/4 cup orzo pasta; 1 cup heavy cream; 1 cup Parmesan cheese, grated; 2 cups baby spinach, chopped; Fresh basil or parsley, for garnish

There’s a moment when the steam from a pot of soup wraps around you and the kitchen fills with a warm, savory aroma that feels like home—this Creamy Chicken Parmesan Soup does that and more. Imagine the tang of crushed tomatoes melding with fragrant garlic and Italian herbs, the velvet of heavy cream, the salty umami of Parmesan, and tender shredded chicken melting into tender orzo. Each spoonful offers a creamy, slightly tangy richness and a satisfying tooth from the pasta and wilted spinach.

This soup is perfect for a chilly weeknight when you want comfort without fuss, for a laid-back dinner party that still tastes indulgent, or for a make-ahead meal that feels like a hug in a bowl. If you’re a fan of Italian-inspired creamy chicken dishes, you might also enjoy my take on a similar pasta: creamy garlic Parmesan chicken pasta—it’s a great companion to this soup when you want a non-soup option.

At a Glance

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 bowls
Difficulty Level: Easy / Weeknight-friendly

Nutritional Breakdown

Below are approximate nutrition values per serving (1 of 6). These estimates are compiled using standard serving sizes and food composition data from USDA FoodData Central and rounded for readability; actual values will vary depending on brands and substitutions. For general health guidance, see resources such as the CDC and Mayo Clinic.

Calories: ~450 kcal
Protein: ~34 g
Carbohydrates: ~20 g
Fat: ~25 g
Saturated Fat: ~11–15 g
Fiber: ~2 g
Sodium: variable; roughly 700–900 mg (use low-sodium broth to reduce)

Notes: Heavy cream, Parmesan, and canned tomatoes contribute most of the fat and sodium. To lower calories and sodium, use reduced-fat dairy and low-sodium broth or reduce the Parmesan amount. (Sources: USDA FoodData Central; general health context: CDC and Mayo Clinic.)

Moments to Savor

This recipe shines as a comfort food anchor for family dinners and cozy gatherings. It evokes the familiar flavors of Chicken Parmesan—tomato, basil, garlic, and Parmesan—reimagined as a bowl of soup that’s simultaneously soothing and celebratory. It’s also wonderfully flexible: quick enough for busy evenings, sturdy enough to bring to potlucks, and nostalgic enough to become a new family favorite. Serve it when you want warm nostalgia with minimal effort.

Step-by-Step Instructions

Ingredients

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon red pepper flakes
3 cups cooked chicken breast, shredded
5 cups chicken broth
1 can (14 oz) crushed tomatoes
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup orzo pasta
1 cup heavy cream
1 cup Parmesan cheese, grated
2 cups baby spinach, chopped
Fresh basil or parsley, for garnish

Optional ingredients and substitutions:

Swap olive oil for butter for a richer base.
Use half-and-half or whole milk instead of heavy cream to reduce calories (texture will be lighter).
Substitute gluten-free orzo or small gluten-free pasta to make it gluten-free.
Use grated Pecorino Romano in place of Parmesan for a sharper finish.
Add mushrooms, bell peppers, or a splash of white wine for extra depth.

Instructions (numbered)

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 5 minutes.
Add the minced garlic and red pepper flakes to the pot, stirring constantly for about 1 minute, or until fragrant.
Incorporate the shredded chicken, chicken broth, crushed tomatoes, Italian seasoning, salt, and pepper. Stir everything together.
Bring the soup to a gentle boil over medium heat. Once boiling, add the orzo pasta.
Reduce heat to a simmer and cook until the orzo is tender, about 8–10 minutes.
Stir in the heavy cream and allow it to heat through, about 3 minutes.
Add the Parmesan cheese, stirring until completely melted and well combined.
Finally, mix in the chopped spinach, allowing it to wilt in the hot soup for a few minutes before removing from heat.
Ladle the soup into bowls and garnish with fresh basil or parsley before serving.

Practical tips

To prevent the Parmesan from clumping, add it off the highest heat and stir continuously until melted.
If your orzo swells too much, add an extra 1/2 cup chicken broth to loosen the soup.
Avoid overcooking the orzo — check at 7–8 minutes for your preferred bite.
For a slower-cooker version, add all ingredients except cream, Parmesan, and spinach; cook on low 4–6 hours, then stir in dairy and greens at the end. (For a crock-pot approach, inspiration can be found for variations on slow-cooked versions.)

Also consider a tangy lift or alternate cream base for a different profile; for ideas on creamy mustard-style sauces, see this related recipe for chicken creamy mustard sauce.

Best Pairings

Crusty bread or garlic bread for dunking—classic and satisfying.
A simple mixed-green salad with lemon vinaigrette to cut the richness.
A crisp white wine like Pinot Grigio or a light Chianti for tomato balance.
For a cozy non-alcoholic pairing, a warm herbal tea (rosemary or thyme) complements the Italian herbs.

Shelf Life & Storage

Room temperature: Do not leave the soup at room temperature for more than 2 hours (food safety guideline).
Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stove or in the microwave; add a splash of broth if it’s thickened.
Freezer: You can freeze the soup for up to 2–3 months, but cream may separate after thawing. For best texture, freeze before adding the heavy cream and Parmesan; thaw and finish by stirring in dairy and reheating gently.

Chef’s Advice

Use freshly grated Parmesan for the best melting and flavor; pre-grated cheeses often contain anti-caking agents that affect melting.
For the most tender chicken texture, use leftover roasted chicken or poach chicken breasts in broth before shredding. Poaching adds flavor to the cooking liquid you can use in the soup.
Watch salt levels—canned tomatoes, broth, and Parmesan can add a lot of sodium. Taste before adding extra salt.
If you want extra depth, sauté a finely chopped carrot and celery with the onion at the start to build a classic soffritto base.

Creative Twists

Vegetarian version: Replace chicken with hearty white beans (cannellini) and use vegetable broth; finish with extra Parmesan or a vegan Parmesan alternative.
Gluten-free: Use gluten-free orzo or small gluten-free pasta shapes; cook according to package timing.
Lighter version: Substitute half-and-half or whole milk for heavy cream; use skinless chicken and reduce olive oil to lower calories.
Spicy sausage addition: Brown 8 oz Italian sausage (mild or spicy) and add with the onion for a meatier, bolder soup.
Lemon-Parsley brightness: Stir in 1 tablespoon lemon juice and extra chopped parsley at the end to brighten flavors.

All Your Questions Answered

Q: Can I make this in a slow cooker?
A: Yes—add all ingredients except cream, Parmesan, and spinach, and cook on low 4–6 hours. Stir in cream, cheese, and greens at the end.

Q: Will the cream curdle when reheated?
A: Reheat gently over low heat and stir often. If reheating from frozen, thaw in the refrigerator overnight first. Adding a splash of broth while reheating helps maintain a smooth texture.

Q: Can I use pre-grated Parmesan?
A: You can, but freshly grated Parmesan melts better and has a fresher flavor.

Q: Is this recipe suitable for meal prep?
A: Yes—store in airtight containers in the fridge for up to 3 days. Consider storing the dairy separately if you plan to freeze.

Q: How can I reduce the sodium?
A: Use low-sodium chicken broth, rinse canned tomatoes, and reduce the Parmesan amount or use a lower-sodium cheese.

Conclusion

This Creamy Chicken Parmesan Soup is an approachable, comforting dish that brings the essence of classic Chicken Parmesan into a bowl—rich, savory, and deeply satisfying. I hope you try it on a chilly evening, share it with friends, and make it one of your go-to comfort meals. For an alternative with extra pasta focus, check out Creamy Chicken Parmesan Pasta Soup – The Café Sucre Farine, and if you prefer a hands-off slow-cooker approach, see Crock Pot Creamy Chicken Parmesan Soup | Net Cooking Talk.

If you make this soup, I’d love to hear how it turned out—leave a comment or share a photo so others can join in the cozy goodness.