4. Add the Chicken and Cream:
Reduce the heat to low and stir in the cooked, shredded chicken. Pour in the heavy cream and add the grated Parmesan cheese. Simmer gently for 2–3 minutes until the soup becomes creamy, thickened slightly, and heated through. Season with salt and pepper to taste.
5. Serve:
Ladle the soup into bowls and garnish with fresh basil or parsley. Serve warm with a side of garlic bread or a sprinkle of extra Parmesan for an extra indulgent touch.
Tips
- For Extra Flavor: Add a dash of crushed red pepper flakes or a squeeze of lemon juice to brighten the taste.
- Make It Lighter: Swap heavy cream for half-and-half or evaporated milk for a lighter version.
- Use Leftovers: Rotisserie chicken works perfectly for this recipe and saves time.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove and add a splash of broth if it thickens too much.
Creamy, hearty, and full of comforting flavors, this Creamy Chicken Parmesan Soup is the perfect bowl to warm your soul — simple, delicious, and satisfying with every spoonful. 🍲🧄🍗
