Description
This comforting Chicken Parmesan Soup blends tender diced chicken, rich Parmesan cheese, and Italian seasonings in a creamy tomato broth. Ready in just 40 minutes, it’s a hearty and flavorful meal perfect for chilly days, served best with crusty bread for dipping.
Ingredients
Scale
Soup Ingredients
- 4 boneless skinless chicken breasts (about 1 lb), diced into bite-sized pieces
- 3 cloves fresh garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 can (15 oz) diced tomatoes
- 2 tsp Italian seasoning
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp olive oil (for cooking chicken and garlic)
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Add the diced chicken breasts seasoned with salt and pepper, cooking until golden brown on all sides, about 5-7 minutes.
- Sauté Garlic: Add minced garlic to the pot and sauté for about one minute until fragrant, taking care not to burn it.
- Add Broth and Boil: Pour in the low-sodium chicken broth, stirring to combine. Bring the mixture to a gentle boil over medium-high heat.
- Simmer with Tomatoes and Cream: Stir in the diced tomatoes and heavy cream. Reduce heat to medium-low and let the soup simmer for 10 minutes, allowing flavors to meld.
- Season and Adjust: Add Italian seasoning and adjust salt and pepper to taste. Stir to combine evenly.
- Incorporate Parmesan: Remove the pot from heat and fold in the freshly grated Parmesan cheese until melted and creamy.
- Serve: Ladle the hot soup into bowls, garnish with extra Parmesan cheese if desired, and serve with crusty bread for dipping.
Notes
- Use low-sodium chicken broth to control the salt level.
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Add fresh basil or parsley as garnish for extra flavor.
- To thicken the soup, simmer a few minutes longer or add a teaspoon of cornstarch slurry.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
