Dish Snapshot
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy — weeknight friendly
Introduction
Imagine a steaming bowl that greets you with the roasted-sweet scent of garlic, the warm, nutty tang of Parmesan, and soft ribbons of tender chicken floating in a silken, creamy broth. Each spoonful is a balance of creamy richness and bright herb notes from fresh parsley, with the gentle bite of carrot and celery for texture. It’s the kind of soup that wraps around you like a cozy blanket after a rainy walk or a long day at work — soothing, comforting, and quietly celebratory.
This Easy Garlic Parmesan Chicken Soup works for quiet family dinners, speedy weeknight meals, post-illness recovery, or as a starter for holiday gatherings. If you want slightly different proportions or extra tips, you can compare this to a similar version on the site with a deep-dive technique at this detailed recipe page.
Nutrition Highlights
Estimated nutrition per serving (recipe yields 4 servings). Values are approximate and were estimated using USDA FoodData Central and standard nutrition databases; individual brands and ingredient choices will change totals.
- Calories: ~600 kcal
- Protein: ~47 g
- Carbohydrates: ~11 g
- Fat: ~40 g
- Saturated fat: ~23 g
- Fiber: ~1–2 g
- Sodium: variable — commonly ~800–1,200 mg per serving depending on broth and cheese choices
Notes:
- These estimates assume 1 lb cooked chicken breast, 1 cup heavy cream, 1 cup grated Parmesan, 4 cups chicken broth, and the vegetables listed in the recipe. USDA FoodData Central was used for baseline values; for personal dietary targets consult registered dietitian guidance or resources such as the Mayo Clinic for sodium recommendations (adults generally advised to limit to <2,300 mg/day unless otherwise directed).
Why You’ll Love It
- Irresistible aroma: Roasted garlic and melting Parmesan produce a savory perfume that immediately whets the appetite.
- Speed + comfort: Ready in about 30 minutes with most of the work being simple sautéing and stirring — perfect for busy evenings.
- Family-pleaser: Familiar flavors (chicken, garlic, cheese) make it approachable for kids and adults alike; it’s a bowl that invites conversation and seconds.
- Flexible and nourishing: High in protein, satisfying in texture, and easy to adapt for lower-fat or dairy-free diets when needed.
Step-by-Step Instructions
Ingredients
- 1 lb (about 450 g) chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Optional ingredients and substitutions
- For lower fat: substitute half-and-half or 2% milk for heavy cream (results slightly less rich).
- For dairy-free/vegan: use unsweetened soy or oat creamer + vegan Parmesan-style shreds (texture and flavor differ).
- Add-ins: cooked rice, small pasta (e.g., orzo), or diced potatoes for a heartier soup.
- Herbs: thyme or a bay leaf during simmering adds depth. Remove bay leaf before serving.
Method
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until softened and translucent, about 5–7 minutes.
- Add the minced garlic and cook for another minute until fragrant — avoid letting the garlic brown.
- Pour in the chicken broth and bring to a gentle simmer. If you like extra herb flavor, add a sprig of thyme or a bay leaf now.
- Add the cooked and shredded chicken to the pot and heat through for 3–4 minutes.
- Reduce heat to low. Stir in the heavy cream. Add the grated Parmesan cheese gradually while stirring to ensure it melts smoothly into the broth.
- Season with salt and pepper to taste. If you used salty broth or aged Parmesan, taste before adding much salt.
- Serve hot, garnished with fresh parsley.
Practical tips
- Temper the cheese: add Parmesan a little at a time while stirring to prevent clumping.
- Keep it gentle: avoid boiling after adding cream and cheese — high heat can cause separation or graininess.
- Shredding chicken: use two forks, or pulse briefly in a stand mixer with paddle attachment for effortless shredding.
- For a smoother texture: carefully blitz part of the soup with an immersion blender before adding Parmesan, then return to low heat and finish with cheese.
(For another take on proportions and serving ideas, you’ll find a related version here: a closely related recipe.)
Best Pairings
- Bread: A warm crusty baguette, garlic toast, or soft dinner rolls for dipping.
- Greens: A crisp simple salad (arugula with lemon vinaigrette) cuts through the richness.
- On the side: Steamed green beans or roasted broccoli.
- Drinks: A light white wine (Pinot Grigio) or a comforting cup of hot herbal tea for a cozy night.
- For kids/less adventurous eaters: serve with buttered toast or plain crackers.
Storage Instructions
- Room temperature: Do not leave soup at room temperature for more than 2 hours (USDA food safety guidance).
- Refrigeration: Store in an airtight container for up to 3–4 days. Reheat on the stove over low-medium heat, stirring frequently. Add a splash of broth or water if it thickens when chilled.
- Freezer: This soup can be frozen for 2–3 months. Cool completely, portion into freezer-safe containers leaving headspace, and thaw overnight in the refrigerator before reheating. Note: cream can slightly change texture after freezing; whisk gently while reheating to recombine.
Chef’s Advice
- Use freshly grated Parmesan (not pre-shredded) for best meltability and flavor — pre-shredded often contains anti-caking agents that affect texture.
- Choose cooked chicken with some natural juices retained; poach raw chicken breasts in the 4 cups of broth, then shred and return to the pot for extra flavor. If poaching, reserve the poaching liquid as part of your broth.
- If the soup tastes flat, a squeeze of lemon juice or a teaspoon of white wine vinegar brightens flavors without adding salt.
- To reduce sodium without losing flavor, use low-sodium broth and boost aromatics (roasted garlic, fresh herbs).
Creative Twists
- Chowder-style: Add diced potatoes and corn; finish with a tablespoon of butter and reduce broth slightly for a thicker, chunkier soup.
- Herb-forward: Stir in chopped basil and a touch of lemon zest at the end for a fresher spring version.
- Lighter version: Use half-and-half instead of heavy cream and increase vegetables (mushrooms, zucchini) for volume with fewer calories.
- Vegan option: Replace chicken with chickpeas or white beans, use vegetable broth, and swap heavy cream/Parmesan for full-fat coconut milk and a nutritional yeast-based “Parmesan” to mimic savory depth.
- Slow-cooker adaptation: Combine all ingredients (except cream and cheese), cook on low 4–6 hours, then stir in cream and Parmesan at the end on low heat (do not boil).
Frequently Asked Questions
Q: Can I use raw chicken instead of pre-cooked?
A: Yes — poach raw breasts in the broth for 12–15 minutes until internal temp is 165°F (74°C), shred, and continue the recipe. Save the poaching liquid as part of the broth.
Q: Will the cream curdle if I reheat the soup?
A: Reheat gently over low heat and stir frequently. If you must reheat faster, add a splash of broth or milk and avoid high boil to reduce separation.
Q: Can I thicken this without cream?
A: Yes — whisk 1–2 tablespoons cornstarch with cold water, stir into simmering soup until thickened, or mash some cooked potatoes into the broth.
Q: How can I reduce sodium?
A: Use low-sodium or homemade broth and lower-sodium Parmesan; taste before salting and add herbs, lemon, or garlic to compensate for reduced saltiness.
Q: Is this soup freezer-friendly?
A: Yes — freeze up to 2–3 months. Expect a slight change in cream texture; reheat and whisk gently to restore a smooth consistency.
Conclusion
This Easy Garlic Parmesan Chicken Soup is a quick, comforting bowl that delivers on flavor and flexibility — easy enough for a weeknight, cozy enough for a small celebration. If you want a heartier chowder-like twist to try another day, see this inspiring version at Garlic Parmesan Chicken Chowder – I Am Homesteader. For a hands-off, slow-cooker approach that’s perfect for busy days, consider this slow cooker adaptation at Slow Cooker Garlic Parmesan Chicken Soup – 12 Tomatoes.
I’d love to hear how your batch turned out — share a photo or a tweak in the comments and let’s keep cooking together.
Print
Easy Garlic Parmesan Chicken Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
A soothing and comforting soup featuring shredded chicken, roasted garlic, and creamy Parmesan in a flavorful broth.
Ingredients
- 1 lb (about 450 g) chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until softened and translucent, about 5–7 minutes.
- Add the minced garlic and cook for another minute until fragrant — avoid letting the garlic brown.
- Pour in the chicken broth and bring to a gentle simmer. If you like extra herb flavor, add a sprig of thyme or a bay leaf now.
- Add the cooked and shredded chicken to the pot and heat through for 3–4 minutes.
- Reduce heat to low. Stir in the heavy cream. Add the grated Parmesan cheese gradually while stirring to ensure it melts smoothly into the broth.
- Season with salt and pepper to taste. If you used salty broth or aged Parmesan, taste before adding much salt.
- Serve hot, garnished with fresh parsley.
Notes
For a lighter version, use half-and-half instead of heavy cream. To make dairy-free, substitute with unsweetened soy or oat creamer and replace Parmesan with vegan alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 1000mg
- Fat: 40g
- Saturated Fat: 23g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 47g
- Cholesterol: 140mg
