Garlic Parmesan Chicken Soup Recipe: Creamy, Protein-Packed Comfort Food
Introduction
There’s something deeply comforting about the first spoonful of a steaming bowl of garlic parmesan chicken soup: the warm, savory aroma of browned garlic and simmered chicken, the silky mouthfeel of cream and melted Parmesan, and the gentle, leafy bite of wilted spinach. It’s a recipe that feels like a hug in a bowl — rich but balanced, indulgent but wholesome. Serve it on a cool evening to chase away the chill, bring it to a casual dinner when you want something that feels special without fuss, or tuck it into your weeknight rotation for a quick, protein-packed meal.
If you love creamy garlic-forward dishes, you might also like this creamy garlic parmesan chicken pasta for a sturdier, fork-friendly companion to the soup.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Servings: 4 generous bowls
- Difficulty Level: Easy — great for cooks of any level
Nutrition Highlights
Estimated nutrition per serving (recipe makes 4 servings). These are approximate values calculated from standard ingredient profiles (USDA FoodData Central and ingredient labels); variations in brands and exact quantities will change totals. For general guidance on dietary limits (sodium, saturated fat), see CDC and Mayo Clinic recommendations.
Approximate per serving:
- Calories: ~595 kcal
- Protein: ~47 g
- Total Carbohydrates: ~7–10 g
- Dietary Fiber: ~1–2 g
- Total Fat: ~41 g
- Saturated Fat: ~20 g
- Sodium: ~900–1,200 mg (dependent on broth and cheese)
Notes:
- Heavy cream and Parmesan drive the calorie and saturated fat content; using half-and-half or a light cream will reduce both significantly. For sodium control, choose low-sodium chicken broth and reduce added salt. (Sources: USDA FoodData Central; Mayo Clinic guidance on saturated fat.)
Why You’ll Love It
This soup checks many boxes: it delivers an irresistible aroma (garlic and Parmesan), a comforting creamy texture, and a high-protein punch from chicken — all in under 45 minutes. It’s perfect for:
- Cozy family dinners and midweek comfort.
- Serving to guests who appreciate something elegant but uncomplicated.
- Healing soups when you’re under the weather — the steam, protein, and garlic are instantly soothing.
- Meal-prep: it reheats beautifully and makes for a satisfying lunch the next day.
Step-by-Step Instructions
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch cubes)
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half as a lighter substitution)
- 1 cup grated Parmesan cheese (plus extra for garnish)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
- 2 cups fresh spinach or kale (optional)
Optional ingredients and substitutions:
- Use half-and-half or light cream to reduce calories and saturated fat.
- Swap in cooked rotisserie chicken if you want to cut active cooking time (add later to warm through).
- Add a squeeze of lemon for brightness, or a pinch of red pepper flakes for a little heat.
- For a gluten-free version, this recipe is naturally gluten-free if you use gluten-free broth.
Method (numbered steps)
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
- Stir in the minced garlic and cook 1–2 minutes until fragrant, taking care not to brown it too darkly (burned garlic tastes bitter).
- Add the bite-sized chicken pieces to the pot. Season with salt and pepper and cook for 5–7 minutes, stirring occasionally, until the chicken is no longer pink on the outside and begins to take on a light golden color.
- Pour in the chicken broth and add the dried thyme and dried basil. Bring the mixture to a boil, then reduce heat to low and simmer for 10–15 minutes so the flavors meld and the chicken cooks through. If using uncooked larger pieces, ensure internal temperature reaches 165°F (74°C).
- Reduce heat to low. Stir in the heavy cream. Gradually add the grated Parmesan cheese about 1/4 cup at a time, stirring constantly until fully melted and the soup is creamy. If the soup separates, remove from heat briefly and whisk gently while it cools slightly, then reheat on low.
- If using, stir in fresh spinach or kale and cook until wilted (about 1–2 minutes). Taste and adjust seasoning with additional salt and pepper as needed.
- Ladle soup into bowls and garnish with extra Parmesan and fresh parsley. Serve hot.
Practical tips:
- Add Parmesan slowly and off high heat to prevent clumping and separation.
- If the soup seems too thick, thin with a splash of broth. If too thin, simmer a bit longer uncovered to concentrate flavors.
- Don’t overcook the chicken: bite-sized pieces cook quickly; check doneness by cutting one open or using a thermometer.
Best Pairings
- Crusty bread: a rustic baguette or an herbed focaccia soaks up the creamy broth beautifully.
- Simple green salad: cut the richness with a lemony arugula or mixed greens salad.
- Light wine: a crisp Pinot Grigio or unoaked Chardonnay complements the creaminess without overpowering the garlic.
- For a casual family table, serve with buttered garlic knots or simple rolls.
Storing Leftovers
- Room temperature: Do not leave this soup at room temperature for more than 2 hours (USDA guidance for perishable foods).
- Refrigeration: Store in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat to avoid breaking the cream.
- Freezer: Soup with cream can be frozen, but texture may change (cream can separate). To freeze, cool quickly and store in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge and reheat slowly, whisking in a splash of broth or milk if separation occurs.
Pro Tips & Tricks
- Cheese quality matters: use freshly grated Parmesan (from the wedge) rather than pre-grated powdery blends — it melts better and provides superior flavor.
- If you’d like a silkier texture, blend 1–2 cups of the soup (before adding spinach) and then return it to the pot before adding cream and cheese.
- To reduce sodium without sacrificing flavor, use low-sodium chicken broth and add salt at the end to taste.
- For a brighter finish, stir in a teaspoon of lemon zest or a tablespoon of lemon juice just before serving.
Recipe Variations
- Lighter Version: Replace heavy cream with half-and-half or a 50/50 mix of milk and Greek yogurt (temper the yogurt first by whisking in a small amount of hot broth so it doesn’t curdle).
- Vegetarian Swap: Use firm tofu cubes or cannellini beans instead of chicken, and swap chicken broth for vegetable broth. Omit or replace Parmesan with a vegetarian hard cheese or nutritional yeast for similar umami.
- Low-Carb/Keto: This recipe is naturally low in carbs; increase healthy fats (more olive oil or add avocado oil drizzle) if following a strict keto plan.
- One-Pot Pasta Soup: Add 1 cup of small pasta (like orzo) when you add broth, and simmer until pasta is al dente; you’ll have a heartier, more filling bowl.
Common Questions & Answers
Q: Can I use rotisserie chicken instead of raw chicken breasts?
A: Yes — add shredded rotisserie chicken in step 5 after the broth simmers; heat through for 3–4 minutes to avoid drying it out.
Q: My soup separated after adding the cheese — how do I fix it?
A: Remove the pot from heat and whisk gently; add a splash of warm broth or milk and whisk until smooth. Reheat slowly over low heat. Adding cheese gradually and avoiding high heat prevents separation.
Q: Is this freezer-friendly?
A: Yes, but cream-based soups can change texture when frozen. Freeze for up to 2–3 months; thaw overnight and reheat slowly, whisking in extra broth or a little milk to restore creaminess.
Q: How can I reduce calories and saturated fat?
A: Use half-and-half or light cream instead of heavy cream, reduce the amount of Parmesan, or use part-skim cheeses to lower calories and saturated fat.
Q: Any quick ways to make this dairy-free or vegan?
A: Substitute coconut milk (full-fat) or a cashew cream for dairy, use vegetable broth, and replace Parmesan with nutritional yeast or a vegan Parmesan alternative.
Conclusion
This Garlic Parmesan Chicken Soup is an adaptable, comforting bowl that blends rich, garlicky flavor with satisfying protein — perfect for chilly nights, family dinners, or anytime you need a quick, feel-good meal. If you enjoy creamy chicken soups with a savory twist, you may also appreciate the inspiration behind the Marry Me Chicken Soup from Real Food Whole Life, and for a different take on garlic-parmesan flavors, check out this hearty garlic parmesan chicken and potatoes.
Try the recipe, leave a note about what you tweaked, and share a photo — I love seeing how readers make it their own!
Print
Garlic Parmesan Chicken Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A creamy, protein-packed garlic parmesan chicken soup that feels like a hug in a bowl.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half as a lighter substitution)
- 1 cup grated Parmesan cheese (plus extra for garnish)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
- 2 cups fresh spinach or kale (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
- Stir in the minced garlic and cook for 1–2 minutes until fragrant, being careful not to brown it.
- Add the bite-sized chicken pieces to the pot. Season with salt and pepper and cook for 5–7 minutes until no longer pink.
- Pour in the chicken broth and add the dried thyme and dried basil. Bring to a boil, then reduce heat to low and simmer for 10–15 minutes.
- Reduce heat to low. Stir in the heavy cream and gradually add the grated Parmesan cheese, stirring until melted and creamy.
- If using, stir in fresh spinach or kale and cook until wilted (about 1–2 minutes). Adjust seasoning as necessary.
- Ladle soup into bowls and garnish with extra Parmesan and fresh parsley. Serve hot.
Notes
Use freshly grated Parmesan for better melting. To reduce calories and sodium, use low-sodium broth and lighter cream options.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 595
- Sugar: 3g
- Sodium: 1050mg
- Fat: 41g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 47g
- Cholesterol: 150mg
