Ingredients

1 pound boneless, skinless chicken breasts

1 tablespoon olive oil

1 small yellow onion, chopped

3 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

4 cups chicken broth, low-sodium recommended

1 cup heavy cream

1/2 cup Parmesan cheese, freshly grated

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and freshly ground black pepper, to taste

Fresh parsley or basil, chopped, for garnish

Instructions

Step 1: Season chicken breasts on both sides with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and sear for 3 to 4 minutes per side until golden brown. Remove and set aside on a plate.

Step 2: Add the chopped onion to the same pot. Cook over medium heat for 4 to 5 minutes, stirring occasionally, until softened and translucent, scraping up any browned bits. Add minced garlic and cook 1 minute until fragrant.

Step 3: Pour in crushed tomatoes and chicken broth. Stir in dried oregano and dried basil. Increase heat and bring to a gentle simmer.

Step 4: Return seared chicken to the pot. Cover, reduce heat to low, and simmer for 20 to 25 minutes until chicken reaches an internal temperature of 165 degrees F and pulls apart easily.

Step 5: Remove chicken from the pot and shred with two forks on a cutting board. Return all shredded chicken to the pot and stir to combine.

Step 6: Reduce heat to low. Stir in heavy cream and freshly grated Parmesan slowly until fully melted and smooth. Do not let the soup boil after adding cream. Season with salt and pepper to taste.

Step 7: Ladle into bowls and garnish with fresh chopped parsley or basil. Serve immediately.

Tips & Variations

Use freshly grated Parmesan only, as pre-shredded cheese contains coatings that can make the broth grainy rather than smooth.

Do not let the soup boil after adding the heavy cream; keep heat low and stir gently to maintain a silky texture.

Chicken thighs can replace chicken breasts for a richer flavor—just confirm the internal temperature reaches 165 degrees F before shredding.

For a smoother base, use an immersion blender on the broth before returning the shredded chicken to the pot.

FAQs

Can I use pre-cooked chicken instead of raw breasts?

Yes, you can use pre-cooked chicken to save time. Simply add shredded cooked chicken in step 6 before stirring in the cream and cheese. Adjust seasoning as needed.

Is there a dairy-free alternative for heavy cream and Parmesan?

For a dairy-free version, substitute the heavy cream with coconut cream and use a dairy-free Parmesan alternative, though the flavor and texture will be slightly different.