I Swear By This Soup (Even After a Weird Day)

Okay, this is one of those dinners I keep coming back to, mostly because it manages to feel fancy, taste like comfort, and (bonus!) there’s usually only one pot to wash—well, unless I get distracted and use two. The first time I made this, it was after one of those Mondays where the cat knocked over my basil plant and I just didn’t have the energy for anything complicated. This soup? Saved my bacon. And no, there’s not actual bacon in it… but hmm, maybe next time.

Why I End Up Making This All the Time

I make this when it’s freezing out, or on a rainy Tuesday, or honestly, when I just want to feel like I’ve got my life together. My family basically hovers around the stove (sometimes with spoons, sometimes with “taste-testing” excuses). The parmesan turns all melty and cozy, and if you forget to add the croutons on top, someone will definitely remind you. Also, there were a few times I ran out of cream and used milk—okay, no one noticed, but don’t tell my mother-in-law.

What You’ll Need (And What I Swap In A Pinch)

2 tablespoons olive oil – Or a knob of butter, which I sometimes prefer for richness.
1 medium yellow onion, diced – I’ve skipped it once because I was out, didn’t love it, but the soup survived.
3 garlic cloves, minced – Or more, because more garlic never hurt anyone.
2 large carrots, sliced into coins
2 celery stalks, chopped – I sometimes leave this out—my husband claims to dislike celery (but he’s eaten it plenty of times in this soup and never noticed).
1 pound boneless skinless chicken breasts – Or thighs if I’m feeling wild. Once used rotisserie chicken—worked great, just add it at the end so it doesn’t dry out.
5 cups chicken stock – Homemade is best, but boxed is what I usually grab. Grandmother swore by Knorr but honestly, use what you’ve got.
1 can (14oz) crushed tomatoes
1 teaspoon dried basil (fresh if I haven’t murdered my basil plant).
1/2 teaspoon dried oregano
3/4 cup small pasta shells (or any pasta shapes, little ones are best) – Alphabet pasta makes it more fun, but trust me, orzo works too.
3/4 cup heavy cream – Milk works, half-&-half is ok, but don’t skip some kind of creaminess.
3/4 cup grated parmesan cheese – The good stuff is always best, but pre-grated in the green tube makes it taste very much like home to me.
Salt & pepper to taste
Optional: Chopped fresh parsley, croutons, extra parmesan for serving

One-Pot Creamy Chicken Parmesan Soup – Weeknight Dinner Idea

Let’s Cook (Or, How I Fumble Through It)

Grab your biggest sturdy pot (Dutch oven is my MVP here, but a big saucepan works too. Or, in a pinch, two smaller pots, just swap things between. Not elegant, but it’s real life!). Heat the olive oil over medium heat.
Toss in the onion; stir it around until it gets soft, about 4-5 minutes. Add the garlic and give it a quick stir—don’t wander away, garlic burns the second you look at your phone.
Add carrots and celery, cook for another 3-4 minutes. (Here’s where it starts smelling like you know what you’re doing, by the way.)
Put in the chicken breasts (whole is fine, they cook through and get shredded later), pour over the chicken stock and tomatoes. Add basil, oregano, and a good pinch of salt and pepper. Give it all a stir. Sometimes at this point, it looks odd—like, why is the chicken just floating around? But trust the process.
Bring to a gentle boil, then lower the heat and partly cover (I usually botch this and the lid falls in, no big deal), simmer 15-20 minutes until chicken is cooked right through.
Fishing time! Pull the chicken out, set it on a plate to cool slightly. In goes the pasta. Simmer 8-10 minutes, or until the pasta is just done. (Don’t let it go mushy—unless you like it that way, then go for it. It’s your dinner.)
Shred the chicken using two forks (or just tear it up with your hands, I won’t judge—just let it cool a bit). Chuck it back in the pot.
Pour in the cream, sprinkle in parmesan cheese (I scatter it in clumps, no need to get fancy). Stir until it’s indulgently creamy; this is when I usually sneak a taste, and maybe add more salt. Season however you like.
Ladle it into bowls, top with parsley, extra cheese, and—please—croutons if you’ve got them. Bread on the side, totally optional but encouraged.

Some Notes I Wished I Knew (Before the Mishaps)

Pasta will keep soaking up liquid, so if you plan to store leftovers, maybe cook it separately—or just accept a thicker, stewier situation tomorrow. (I think it tastes even better!)
Trying to “lighten it up” with just milk works, but don’t skip the cheese—it’s what makes this taste like you’ve accomplished something amazing.
If you’re short on chicken, add a can of white beans instead (tried this once when I, er, forgot to defrost the chicken…)

My Experiments (And Some That Went Sideways)

I’ve swapped kale for spinach—honestly, both work, but be sure to chop it up or people start pulling out strips like seaweed (not ideal).
Added a spoon of pesto once for extra herby kick—recommended, but maybe not more than a spoon, or it gets a bit too green for my kids.
Tried using gluten-free pasta; it’s fine… unless you reheat it, then it turns mushy like glue. Wouldn’t do again.

What You Need (And How I’ve Cheated It Before)

Big soup pot or Dutch oven (the one I use is ancient, but here’s a solid review)
Sharp knife for those veg (or, you know, pre-chopped if your supermarket sells it. Saves at least 10 minutes)
Wooden spoon (any spoon, really). Yes, tongs make shredding chicken easier, but two forks totally work.

If you only have a small pot, yes you might have to do this in batches—or just halve the recipe. Or recruit a friend to stir (kids can help, but it might get raucous, fair warning).

How to Store (If There’s Anything Left)

Honestly, in my house, it never lasts more than a day; but if you have more willpower: let the soup cool, then store it in the fridge for up to 3 days. If the pasta soaks it all up, add a splash of broth or milk when you reheat. Freezing? Possible, but I’d do it without the pasta—otherwise it’s just a one-way ticket to mushville. (Here’s a resource I sometimes check for freezing soups: The Kitchn’s guide to freezing soup.)

This Is How I Serve It (But You Do You)

Straight from the pot to the bowl—with a heavy hand on the parmesan. I’m partial to a slice of crusty bread on the side (sourdough’s my pick, but any loaf that’s on sale is fine). Sometimes, if we’re feeling very posh, I’ll add a green salad. If my kids take it to the couch to binge cartoons, I call that a win too.

Pro Tips, aka, Learn From My Fails

Once I tried to rush the chicken by cranking the heat—ended up with stringy, rubbery chicken. Low and slow, mate. Worth it.
Salting the soup before the parmesan goes in? Don’t do it! Parmesan is salty, so wait until the end to taste and adjust—it’s much easier to add than to fix a salt bomb.
Don’t wander off while the garlic cooks; I learned the hard way, burnt garlic tastes like regret.

FAQ—Real Questions, Real (Hopefully) Helpful Answers

Can I use leftover roast chicken? – Oh absolutely, just stir it in towards the end so you don’t dry it out. Super handy for using up that Sunday roast chicken!
No cream? What now? – Don’t panic; I’ve used milk plenty (and even half evaporated milk once when I ran out, still decent). It’s not quite as luscious but no one’s complained so far.
Does it freeze? – Short answer? Sort of. Better without the pasta, as I mentioned (otherwise, mushy city). If you do freeze it, reheat gently and maybe add fresh cooked pasta.
What cheese works if I run out of parmesan? – Pecorino, asiago, or honestly, the bag of shredded mozzarella in the fridge (tried that in a pinch and, maybe it’s not authentic, but I’d do it again).
Is this spicy? – Not unless you add chili flakes—which, sometimes, I do! Totally your call.

And hey, if you have more questions, give me a shout or check the folks over at Serious Eats—they’ve got loads of soup hacks.

Okay, all that’s left is to ladle up, enjoy, and try not to eat it straight form the pot (though, speaking form experience, sometimes that’s just how it goes).

One-Pot Creamy Chicken Parmesan Soup – Weeknight Dinner Idea