This Creamy Chicken Parmesan Soup is a rich, cheesy, and comforting dish that delivers all the flavors of classic Chicken Parmesan in a warm and hearty bowl—without the carbs! Made with shredded chicken, a creamy tomato-based broth, and plenty of Parmesan, this keto-friendly soup is perfect for cozy nights and easy meal prep.
Why You’ll Love This Recipe
- Keto-friendly & low-carb – No pasta, just wholesome ingredients.
- Creamy & flavorful – A rich tomato-Parmesan broth with tender chicken.
- One-pot meal – Easy to make with minimal cleanup.
- Quick & easy – Ready in under 30 minutes.
- Perfect for meal prep – Stores well for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breast (cooked & shredded)
- Olive oil or butter
- Garlic (minced)
- Onion (chopped)
- Chicken broth
- Crushed tomatoes (sugar-free)
- Heavy cream
- Cream cheese (softened)
- Grated Parmesan cheese
- Italian seasoning
- Paprika
- Salt & pepper
- Red pepper flakes (optional, for spice)
- Fresh basil (for garnish)
- Shredded mozzarella (optional, for topping)
Directions
Step 1: Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add the onion and garlic, sautéing until fragrant and softened.
Step 2: Add Liquids & Seasonings
- Pour in the chicken broth and crushed tomatoes.
- Stir in Italian seasoning, paprika, salt, pepper, and red pepper flakes (if using).
Step 3: Make It Creamy
- Reduce heat to low, then whisk in heavy cream and softened cream cheese. Stir until fully incorporated.
Step 4: Add Chicken & Cheese
- Add shredded chicken and grated Parmesan. Let simmer for 5 minutes to blend flavors.
Step 5: Serve & Garnish
- Ladle into bowls, top with fresh basil and shredded mozzarella (if using). Serve hot.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Spicy version – Add extra red pepper flakes or cayenne.
- Dairy-free option – Use coconut cream instead of heavy cream and omit cheese.
- Extra protein – Add cooked Italian sausage for a meaty twist.
- Vegetable boost – Mix in spinach, mushrooms, or zucchini.
- Thicker soup – Blend a portion of the soup before adding chicken.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally.
FAQs
Is this soup keto-friendly?
Yes! It’s low in carbs and packed with healthy fats.
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken makes this recipe even faster.
How do I prevent the dairy from curdling?
Keep the heat low when adding cream and cheese, stirring constantly.
What’s the best cheese for topping?
Mozzarella, Parmesan, or provolone work great.
Can I make this in a slow cooker?
Yes! Cook on low for 4-6 hours, then stir in cream and cheese at the end.
How can I make this thicker?
Blend part of the soup or add more cream cheese.
Can I add pasta for non-keto eaters?
Yes! Serve with cooked pasta on the side for family members who aren’t low-carb.
Can I use tomato sauce instead of crushed tomatoes?
Yes, but make sure it’s sugar-free to keep it keto.
What sides go well with this soup?
A simple side salad, roasted veggies, or keto garlic bread are great choices.
Can I meal prep this soup?
Yes! It stores well and reheats easily, making it perfect for meal prep.
Conclusion
This Creamy Chicken Parmesan Soup is a cozy, keto-friendly twist on a classic Italian favorite. With a creamy tomato-Parmesan broth, tender shredded chicken, and plenty of cheesy goodness, it’s the ultimate comfort food. Make a batch for an easy weeknight meal or meal prep for delicious leftovers!
PrintCreamy Chicken Parmesan Soup (Keto & Low-Carb)
This Creamy Chicken Parmesan Soup is a comforting twist on the classic Italian dish. It’s loaded with tender shredded chicken, a rich tomato and Parmesan-infused broth, and plenty of Italian herbs. Serve it with garlic bread or over pasta for a satisfying meal!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 cup small pasta (like ditalini or elbow macaroni)
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley, for garnish
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft (about 3 minutes). Stir in garlic, basil, oregano, and red pepper flakes, cooking for another 30 seconds until fragrant.
- Simmer the Base: Pour in the crushed tomatoes and chicken broth. Stir well, then bring to a simmer. Cook for 10 minutes to let the flavors develop.
- Add Chicken & Pasta: Stir in shredded chicken and uncooked pasta. Simmer for another 8-10 minutes, or until the pasta is tender.
- Make it Creamy: Lower the heat and stir in the heavy cream and Parmesan cheese until smooth. Season with salt and black pepper to taste.
- Melt the Cheese: Sprinkle mozzarella cheese on top, then cover the pot for 2-3 minutes until the cheese melts.
- Serve & Enjoy: Ladle into bowls and garnish with fresh basil or parsley. Serve with crusty bread or over cooked pasta if desired!
Notes
Make it Lighter: Swap heavy cream for half-and-half or whole milk.
Add More Flavor: A splash of balsamic vinegar or a pinch of sugar can balance the acidity of the tomatoes.
Make it Low-Carb: Skip the pasta and add zucchini noodles instead.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.