Creamy 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
Scale
- 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.