Garlic Parmesan Chicken Soup
Introduction
The first spoonful is a little miracle: steam rises carrying the roasted sweetness of carrots and onion, tempered by a warm blanket of garlic and a whisper of nutty Parmesan. The broth is silky from the cream, yet brightened by fresh parsley; tender shreds of chicken give each bite substance, while small ditalini or shells tuck into the thighs of the soup like edible hugs. This is comfort with texture — creamy, savory, and aromatic — the kind of bowl that soothes a rainy afternoon and elevates a chilly dinner into something memorable.
This soup is perfect for cozy weeknights, nursing someone back to health, or serving at a casual family gathering where everyone reaches for seconds. If you enjoy its garlicky, cheesy profile in other dishes, you might also like my take on a creamy garlic Parmesan chicken pasta, which channels similar flavors in a different format.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 30 minutes (including simmer)
- Total Time: 45 minutes
- Servings: 6
- Difficulty Level: Easy — weeknight-friendly, one-pot comfort
Nutrition Highlights
Estimated nutrition per serving (1 of 6):
- Calories: ~465 kcal
- Protein: ~34 g
- Carbohydrates: ~20 g
- Fat: ~27 g
- Fiber: ~2 g
- Sodium: variable depending on broth & cheese (use low-sodium broth and reduce added salt for lower sodium)
Notes on accuracy: these are estimates calculated from standard food-composition values (USDA FoodData Central) and general guidance from reputable health resources (Mayo Clinic). Actual values will vary with exact brands, cuts of chicken, and portion sizes — use product labels or a nutrition calculator for precise tracking.
Why You’ll Love It
This recipe combines several winning reasons to make it again and again:
- Aroma & Taste: Garlic and Parmesan form an intoxicating savory base; cream rounds it out for a luxurious mouthfeel.
- Emotion & Memory: It’s the kind of soup that evokes home: bowl in hand, a soft conversation, immediate comfort.
- Ease & Speed: One pot, straightforward steps, and mostly hands-off simmering — ready in under an hour.
- Balanced Comfort: Protein-forward (with chicken) and moderate carbs (small pasta), it’s hearty without feeling heavy.
Method & Process
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 6 cloves garlic, minced
- 1 pound (about 454 g) boneless, skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 1 teaspoon Italian seasoning
- 1 cup short pasta (ditalini or small shells)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese (about 100 g)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons chopped fresh parsley
Optional ingredients & substitutions:
- Substitute light cream or half-and-half for heavy cream for lower fat (soup will be less rich).
- Use turkey or rotisserie chicken for convenience (reduce simmer time).
- Swap gluten-free pasta for a GF version.
- For a lower-calorie option, omit the butter and reduce cream, or use evaporated milk.
Step-by-step Instructions
- Heat olive oil and butter in a large pot over medium heat. Add chopped onion, chopped carrots, and a pinch of salt. Sauté until softened and translucent, about 5–7 minutes.
- Stir in minced garlic and cook for 30 seconds, until fragrant but not browned.
- Add chicken breasts or thighs, pour in the chicken broth, and stir in Italian seasoning. Bring to a boil, then reduce heat to a simmer. Cook for 15–20 minutes, until chicken is cooked through and tender.
- Remove chicken to a cutting board and shred with two forks (or chop if preferred). Return the shredded chicken to the pot.
- Add the pasta and cook until al dente, usually 8–10 minutes depending on pasta shape — stir occasionally to prevent sticking.
- Turn off the heat and let the soup cool for 2–3 minutes. Slowly stir in the heavy cream, then add Parmesan a handful at a time, stirring so it melts smoothly into the broth.
- Stir in fresh parsley and season with salt and black pepper to taste. Serve immediately with extra Parmesan at the table.
Practical tips:
- Avoid overheating the soup after adding cream and Parmesan; high heat can cause the dairy to separate.
- If the soup seems thin after adding cream, bring to a gentle warm (not boiling) stir to slightly reduce and thicken; if too thick, loosen with a splash of broth.
- Taste for seasoning after adding cheese — Parmesan is salty, so you may need less salt than you think.
Best Pairings
- Bread: A crusty baguette, garlic bread, or warm focaccia for sopping up broth.
- Light salad: A crisp arugula or mixed-green salad with lemon vinaigrette balances the soup’s richness.
- Beverage: A cup of herbal tea or a lightly oaked Chardonnay pairs well.
- Kid-friendly: Serve with buttered toast soldiers or simple crackers on the side.
For party twists, this soup becomes a lovely starter alongside bruschetta or a roasted vegetable platter.
Keeping it Fresh
Safe storage timelines and methods:
- Room temperature: Do not leave soup at room temperature for more than 2 hours (1 hour if >90°F/32°C) to avoid bacterial growth.
- Refrigeration: Store in airtight containers for up to 3–4 days. Cool to room temperature (within 2 hours) before refrigerating.
- Freezer: Freeze in freezer-safe containers or bags for up to 3 months. Leave a little headspace for expansion. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low-medium heat, stirring often. If frozen, fully thaw first. Add a splash of broth or water when reheating to restore silky consistency.
Pro Tips & Tricks
- Best chicken: Boneless, skinless thighs add more flavor and stay tender; breasts are leaner and still work well.
- Cheese choices: Freshly grated Parmesan melts better than pre-grated (which often contains anti-caking agents).
- Texture control: Cook pasta separately if you plan to store leftovers long-term — pasta will absorb liquid and get mushy in the fridge. Add freshly cooked pasta when serving.
- Flavor depth: For a deeper savory note, sauté the vegetables until they caramelize slightly, or add a Parmesan rind to the simmering broth (remove before serving).
Creative Twists
- Gluten-free version: Use gluten-free short pasta or swap pasta for cooked rice or cauliflower rice for a low-carb option.
- Lighter, dairy-free option: Replace heavy cream with full-fat coconut milk and use a dairy-free Parmesan alternative; finish with lemon zest for brightness.
- Chowder-style: Add diced potatoes and corn for a heartier, thicker chowder feel (see inspiration in similar chowder recipes). Also try stirring in a tablespoon of white miso for umami depth.
- Herb-forward: Replace some parsley with chopped basil and thyme; finish with a squeeze of lemon for a fresher finish.
Recipe Q&A
Q: Can I use rotisserie chicken or leftover cooked chicken?
A: Yes — add shredded cooked chicken during the pasta step and simmer just to combine and heat through.
Q: My soup turned grainy after adding cheese. What happened?
A: High heat can make dairy separate; always remove from direct heat and add cheese gradually, stirring to melt gently.
Q: How do I make this lower in fat?
A: Use half-and-half or evaporated skim milk instead of heavy cream, use less butter, and choose chicken breast over thighs.
Q: Can I freeze the soup with pasta inside?
A: It’s better to freeze without pasta; pasta absorbs liquid and becomes mushy. Cook fresh pasta when reheating.
Q: Is this suitable for children?
A: Yes — mild, comforting flavors; reduce black pepper and serve warm (not hot).
Conclusion
If you’re looking for a bowl that balances warmth, richness, and everyday simplicity, this Garlic Parmesan Chicken Soup is a reliable favorite — comforting enough for sick days, polished enough for casual guests. For another comforting, garlic- and cheese-forward option with a different texture, consider this Garlic Parmesan Chicken Chowder – I Am Homesteader, and if you want a slow-cooker, hands-off approach to similar flavors, check out this Slow Cooker Garlic Parmesan Chicken Soup | 12 Tomatoes. I’d love to hear how your pot turns out — share photos, tweaks, or questions in the comments and join our little community of home cooks.
Print
Garlic Parmesan Chicken Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten-free option available
Description
A comforting Garlic Parmesan Chicken Soup filled with tender chicken, creamy broth, and aromatic garlic, perfect for cozy nights.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 6 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 1 teaspoon Italian seasoning
- 1 cup short pasta (ditalini or small shells)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add chopped onion, chopped carrots, and a pinch of salt. Sauté until softened and translucent, about 5–7 minutes.
- Stir in minced garlic and cook for 30 seconds, until fragrant but not browned.
- Add chicken breasts or thighs, pour in the chicken broth, and stir in Italian seasoning. Bring to a boil, then reduce heat to a simmer. Cook for 15–20 minutes, until chicken is cooked through and tender.
- Remove chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot.
- Add the pasta and cook until al dente, usually 8–10 minutes depending on pasta shape – stir occasionally to prevent sticking.
- Turn off the heat and let the soup cool for 2–3 minutes. Slowly stir in the heavy cream, then add Parmesan a handful at a time, stirring so it melts smoothly into the broth.
- Stir in fresh parsley and season with salt and black pepper to taste. Serve immediately with extra Parmesan at the table.
Notes
For a lower-calorie option, omit the butter and reduce cream, or use evaporated milk. Avoid overheating the soup after adding cream to prevent separation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 465
- Sugar: 5g
- Sodium: 700mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 150mg
