This easy chicken parmesan soup is light, quick to make and full of protein and fibre. It's just the perfect bowl to reach for when you're feeling under the weather!
And if you love simple yet delicious chicken soups, try my Greek lemon soup or black bean chicken soup next!
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Homemade chicken soup is the best way to warm up on a cold day or get better when you're sick.
I personally have loads of versions in my rotation, and this chicken parmesan soup is one of the most delicious variations I make.
I typically make it with cooked chicken (rotisserie leftovers or simply air fried chicken I seem to always have in the fridge), but you can also make it from scratch with chicken breasts or thighs.
Why you'll love my chicken Parmesan soup
- It only takes 35 minutes to make from start to finish.
- The fresh Parmesan touch transforms the broth into something truly spectacular.
- It has 35 grams of protein per serving, not too shabby for a bowl of soup!
What you'll need
Olive oil - Just a splash to get the veggies going.
Vegetables - What's a good chicken soup without the holy trifecta of onion, carrot and celery? Dice them small, so they cook faster.
Aromatics - I use a mix of fresh garlic, rosemary and sag,e but any fresh herbs you have on hand work. If you don't have any fresh herbs, use ½ tablespoon Italian seasoning mix instead.
Chicken - Cooked and shredded chicken makes this soup very quick. See the recipe notes for how to make it with fresh chicken.
Parmesan - And loads of it! It's what gives the broth that incredible taste that makes it really special. Freshly grated is a must!
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Kale - For a boost of color and nutrition. Tuscan black kale is just perfect here.
Pro tip
Freshly grated Parmesan is a must in this soup! The pre-grated stuff doesn't even come near in flavor and won't melt as nicely in the soup.
How to make chicken Parmesan soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat the olive oil in a large pot and cook the onion, carrot and celery until soft and fragrant, letting them gently sweat with a lid on.
Add the garlic, rosemary, sage and chili flakes and cook for a minute until fragrant.
Stir in the cannellini beans and stock, bring everything to a gentle boil, then lower the heat and let it simmer.
Add the cooked chicken, Parmesan and kale, cover and cook until the chicken is warmed through and the kale wilts. Stir in the lemon juice then season and serve with extra Parmesan if you like.
Substitutions and variations
- Transform this into a creamy chicken Parmesan soup by stirring half a cup of heavy cream (double cream) with the kale.
- If you're not a fan of kale, substitute it with spinach or collard greens.
- Other beans that work nicely in this soup are borlotti beans, Great Northern beans or even garbanzo beans (chickpeas).
- To make it feel more like a chicken parm soup, add 1-2 tablespoons of tomato paste and 1 can of crushed tomatoes.
- Make the soup heartier by adding cooked pasta or rice. Or increase the stock to 6 cups and add 1 cup of uncooked macaroni with it.
Expert tips
- For even more flavor, add a Parmesan rind with the chicken stock and remove it at the end.
- If you don't have cooked chicken, add 2 chicken breasts with the stock and increase the cooking time to 15-20 minutes, depending on size. Remove the chicken, shred it with two forks and return to the pot.
- When using cooked chicken, only simmer for a couple of minutes to warm it up; too long and it will turn tough.
What to serve with Parmesan chicken soup
- Some crusty bread is just perfect for dipping into the broth.
- Try it with my crispy rosemary focaccia.
- Or serve it with some toasted sourdough with grated Parmesan on top.
Leftovers and storage
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or in the microwave until hot throughout.
- If you plan on freezing this soup, it's best to do so without the Parmesan as it may become grainy when thawed.
If you've tried this chicken Parmesan soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Easy Chicken Parmesan Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 4 fresh sage leaves, sliced
- ¼ teaspoon red chili flakes
- 1 can (14 oz / 400 g) cannellini beans, drained and rinsed
- 4 cups (1000 ml) chicken stock
- 2 cups (500 ml) cooked chicken, shredded
- ½ cup (125 ml) Parmesan cheese, grated
- 1 cup (225 g) Tuscan kale, chopped
- juice of half a lemon
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat and sauté the onion, carrot and celery for 7-8 minutes until softened. You can place a lid on the pot to let the veggies sweat.1 tablespoon olive oil1 medium onion1 medium carrot2-3 celery stalks
- Next, add the garlic, rosemary, sage and red chili flakes and cook for a further minute.4 garlic cloves1 tablespoon fresh rosemary4 fresh sage leaves¼ teaspoon red chili flakes
- Stir in the cannellini beans and stock and bring a soup to a gentle boil. Lower the heat and simmer for 10 minutes.1 can (14 oz / 400 g) cannellini beans4 cups chicken stock
- Add the cooked chicken, grated Parmesan and kale and cook for 1-2 minutes with a lid on to allow the chicken to warm and the kale to wilt.2 cups cooked chicken½ cup Parmesan cheese1 cup Tuscan kale
- Add lemon juice, season to taste with salt and freshly ground black pepper and serve hot, with some extra freshly grated Parmesan on top if you like.juice of half a lemonSalt and freshly ground black pepper to taste
Video
Notes
- Freshly grated Parmesan is a must in this soup! The pre-grated stuff doesn't even come near in flavor and won't melt as nicely in the soup.
- For even more flavor, add a Parmesan rind with the chicken stock and remove it at the end.
- If you don't have cooked chicken, add 2 chicken breasts with the stock and increase the cooking time to 15-20 minutes, depending on size. Remove the chicken, shred it with two fork and return to the pot.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Don says
Can the fresh rosemary and sage be replaced with dried ground versions - and if so, how much of each should be used?
Alice says
Sure! I'd use 1 teaspoon dried rosemary and 1/2 teaspoon sage.
Sandy says
Looks so good - can’t wait to cook it .