Description
Transform classic flavors into a comforting Creamy Chicken Parmesan Soup! Savor tender, browned chicken, aromatic garlic, and onion in a rich, velvety broth. Detailed recipe and nutrition facts await.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 (24 ounce) jar marinara sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken breast and cook for 5-7 minutes per side, or until browned and cooked through. Remove chicken from the pot, let it cool slightly, then shred or dice it.
- Step 2: In the same pot, add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Stir in the chicken broth and marinara sauce. Bring the mixture to a simmer, then return the shredded chicken to the pot. Reduce heat to low, cover, and let it gently simmer for 10-15 minutes to allow flavors to meld.
- Step 4: Stir in the heavy cream and grated Parmesan cheese. Cook, stirring occasionally, until the cheese is melted and the soup is heated through, about 5-7 minutes. Do not boil once cream is added.
- Step 5: Taste and season with salt and black pepper as needed. Ladle the creamy chicken parmesan soup into bowls and serve immediately.
Notes
- Store any leftover Creamy Chicken Parmesan Soup in an airtight container in the refrigerator for up to 3-4 days; a gentle stir will bring it back together if the cream slightly separates.
- To maintain its luscious texture, gently reheat individual servings on the stovetop over low heat, stirring often, or in the microwave at a lower power setting, ensuring it never comes to a rolling boil.
- This hearty soup pairs wonderfully with a side of crusty bread for dipping, or a light, crisp green salad with a vinaigrette to complement its rich flavors.
- For the best creamy consistency, be mindful not to let the soup boil once the heavy cream and Parmesan cheese have been added, as high heat can cause them to separate or curdle.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360ml)
- Calories: 420
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 18g
- Trans Fat: 0g
- Protein: 6g