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Creamy Chicken Parmesan Soup

Creamy Chicken Parmesan Soup: Your New Cozy Weeknight Favorite

Enjoy a cozy bowl of Creamy Chicken Parmesan Soup, rich with flavors and easy to make.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil substitute with avocado oil if desired
  • 1 cup Onion, diced can substitute with shallots
  • 3 cloves Garlic, minced or use 1/8 teaspoon garlic powder per clove
  • 1 teaspoon Red Pepper Flakes omit for a milder soup
  • 4 cups Shredded Chicken rotisserie chicken can be used
  • 4 cups Chicken Broth use low-sodium or vegetable broth for lighter taste
  • 1 can Crushed Tomatoes or substitute with diced tomatoes
  • 1 tablespoon Italian Seasoning or create your own mix
  • to taste teaspoon Salt adjust to taste
  • to taste teaspoon Black Pepper adjust to preference
  • 1 cup Orzo Pasta can substitute with ditalini or pastina
  • 1 cup Heavy Cream for a lighter version, use half-and-half
  • 1 cup Parmesan Cheese, freshly grated or use reduced-fat Parmesan
  • 3 cups Baby Spinach substitute with kale or Swiss chard if preferred

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced onion and cook until soft and translucent, about 5 minutes.
  2. Add 3 minced garlic cloves and 1 teaspoon of red pepper flakes to the pot. Sauté for about 1 minute until the garlic becomes fragrant.
  3. Toss in 4 cups of shredded chicken, 4 cups of chicken broth, 1 can of crushed tomatoes, and 1 tablespoon of Italian seasoning. Season with salt and pepper to taste.
  4. Once boiling, stir in 1 cup of orzo pasta. Reduce the heat to a simmer and let it cook for 8–10 minutes.
  5. After the orzo is tender, pour in 1 cup of heavy cream and allow it to heat through for an additional 3 minutes.
  6. Remove the pot from heat and stir in 1 cup of freshly grated Parmesan cheese until fully melted.
  7. Fold in 3 cups of baby spinach, stirring just until it wilts, about 1–2 minutes.
  8. Ladle the soup into bowls and garnish with freshly chopped basil or parsley.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 35gProtein: 28gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 3500IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Avoid freezing the soup with dairy to maintain texture.

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