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A close-up overhead shot of a rustic white bowl filled with creamy Chicken Parmesan Soup, highlighting the vibrant red tomato base and tender chunks of chicken.

Chicken Parmesan Soup (The Easiest One-Pot Recipe!)

A rich and creamy soup that captures all the classic flavors of chicken parmesan. This easy, one-pot recipe is perfect for a comforting weeknight dinner and is ready in under 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tbsp Olive Oil
  • 1.5 lbs Boneless, Skinless Chicken Thighs cubed into 1-inch pieces
  • 1 Yellow Onion chopped
  • 4 cloves Garlic minced
  • 4 cups Chicken Broth low sodium
  • 28 oz Crushed Tomatoes one large can
  • 2 tsp Italian Seasoning
  • 0.5 cup Heavy Cream
  • 0.75 cup Grated Parmesan Cheese plus more for serving
  • Salt and Black Pepper to taste
For the Topping
  • 1 cup Shredded Mozzarella Cheese
  • 1 cup Seasoned Croutons
  • Fresh Basil or Parsley chopped, for garnish

Equipment

  • 1 Large Pot or Dutch Oven
  • 6 Oven-safe bowls Optional, for melting cheese under broiler

Instructions
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper, then add to the pot. Cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
  2. Add the chopped onion to the pot and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Pour in the chicken broth and crushed tomatoes. Add the Italian seasoning. Bring to a simmer, scraping any browned bits off the bottom of the pot.
  4. Return the chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
  5. Stir in the heavy cream and grated Parmesan cheese. Continue to stir until the cheese is fully melted and the soup is creamy. Season with additional salt and pepper to taste.
  6. Ladle the soup into bowls. Top with shredded mozzarella, croutons, and a sprinkle of fresh basil or parsley. For extra melted cheese, place under a broiler for 1-2 minutes until bubbly.

Notes

Tip 1: For the best flavor and texture, use freshly grated Parmesan cheese.
Tip 2: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove and add toppings just before serving.
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