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Creamy Chicken Parmesan Soup

Creamy Chicken Parmesan Soup: Comfort in Every Spoonful

A delightful Creamy Chicken Parmesan Soup that brings the beloved flavors of chicken parmesan into a comforting bowl, perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Boneless Skinless Chicken Breasts A tender and flavorful main protein; swap with chickpeas for a vegetarian twist.
  • 1 tbsp Minced Garlic Adds aromatic depth; garlic powder can work in a pinch.
  • ½ cup Onion Provides sweetness; consider green onions for a milder flavor.
  • 1 tsp Italian Seasoning Infuses classic Italian notes; fresh herbs can enhance the taste even further.
  • ½ tsp Salt Essential for bringing flavors together; adjust to your preference.
  • ¼ tsp Pepper Essential for bringing flavors together; adjust to your preference.
  • 3 cups Chicken Broth The heart of the soup; vegetable broth makes it vegetarian-friendly.
For the Creamy Element
  • 2 cups Milk Adds richness; opt for unsweetened almond milk for a dairy-free version.
  • ¼ cup Heavy Cream Enhances creaminess; can be substituted with more milk or coconut cream for lighter options.
  • ½ cup Grated Parmesan Cheese Offers a nutty flavor; nutritional yeast is a great dairy-free alternative.
For the Hearty Touch
  • 8 oz Penne Pasta Makes the soup hearty; gluten-free pasta can easily replace it.
For Thickening
  • 2 tbsp Cornstarch Essential for thickening the soup.
  • 2 tbsp Cold Water Essential for thickening the soup.
For Garnishing
  • Fresh Parsley Adds a pop of freshness; basil can offer a different flavor note.

Equipment

  • Slow Cooker

Method
 

Step‑by‑Step Instructions
  1. In a slow cooker, add the boneless skinless chicken breasts, minced garlic, finely chopped onion, Italian seasoning, salt, pepper, and chicken broth. Stir gently and set your slow cooker to low for 6-7 hours or high for 3-4 hours.
  2. Once cooked, remove the chicken breasts and shred them into bite-sized pieces. Return it to the slow cooker and stir.
  3. Add the penne pasta, milk, and heavy cream to the slow cooker, mixing until well combined. Set the slow cooker to high for an additional 30-40 minutes.
  4. Mix cornstarch and cold water in a small bowl until smooth, stir into the soup, allowing it to thicken for about 5-10 minutes.
  5. Fold in the grated Parmesan cheese until it melts into the soup, then serve hot garnished with fresh parsley.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

For a dairy-free version, swap heavy cream and milk with unsweetened plant-based alternatives like almond or oat milk.

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