At the heart of this Garlic Parmesan Chicken Soup is comfort: the heady, slow-unfurling aroma of garlic browned in butter and olive oil, the gentle richness of cream folding into savory chicken broth, and the bright, nutty finish of freshly grated Parmesan. Each spoonful offers silky broth, tender shredded chicken, al dente pasta, and just a whisper of parsley for contrast — warm and soothing on the tongue, with a satisfying mouthfeel that hugs the soul.
Whether you’re chasing away a chill, feeding a busy family on a weeknight, or bringing something cozy to a potluck, this soup delivers. It’s both weeknight-simple and pantry-friendly enough for last-minute guests; elegant enough for a small dinner party yet nostalgic enough for a slow Sunday afternoon. If you like to compare versions, take a look at this Garlic Parmesan Chicken Soup recipe page for another take and inspiration.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Servings: 6 servings
- Difficulty Level: Easy — suitable for beginner to intermediate cooks
Nutrition Highlights
Estimated nutrition per serving (1 of 6). Values are approximate and were calculated using standard portion sizes from USDA FoodData Central and verified against general dietary guidance (Mayo Clinic) for accuracy. Actual values will vary based on brands and exact measurements (especially broth and cheese).
- Calories: ~470 kcal
- Protein: ~33 g
- Carbohydrates: ~19 g
- Fat: ~27 g
- Fiber: ~2 g
- Sodium: ~600–900 mg (varies widely with choice of broth and amount of added salt)
Notes: Parmesan and store-bought broth are the biggest drivers of sodium and fat in this recipe — use low-sodium broth and moderate the cheese to reduce sodium and calories. For authoritative nutrient details and tips on sodium limits, consult resources such as the USDA FoodData Central and Mayo Clinic guidance on sodium intake.
Why You’ll Love It
- Aroma and taste: Garlic and Parmesan create a deeply savory, almost umami character that comforts and satisfies.
- Family-friendly: It’s mild and adaptable, so picky eaters will usually take to it, while adults appreciate the depth from fresh Parmesan.
- Speed and simplicity: Minimal prep, one-pot cooking, and under an hour from start to finish make this a go-to on busy nights.
- Versatile: Serve it with crusty bread, a green salad, or a simple grilled sandwich; it holds up well in leftovers and can be made ahead or adapted to a slow cooker.
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 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
Optional ingredients and substitutions
- Substitute half-and-half for heavy cream for slightly fewer calories (note: less rich).
- Swap in gluten-free pasta or zucchini ribbons for a gluten-free/low-carb option.
- Use rotisserie chicken (about 3 cups shredded) instead of cooking raw chicken for faster assembly.
- Add a squeeze of lemon or a teaspoon of white wine vinegar at the end for brightness.
- For a lighter version, reduce cream to 1/2 cup and stir in a tablespoon of cornstarch slurry to maintain body.
Step-by-step Instructions
- Heat olive oil and butter in a large pot over medium heat. Add chopped onions, carrots, and a pinch of salt. Sauté until softened, about 5–7 minutes, stirring occasionally.
- Stir in minced garlic and cook for 30 seconds until fragrant (do not let it brown).
- Add chicken, broth, and Italian seasoning. Bring to a boil, reduce heat to a simmer, and cook for 15–20 minutes until the chicken is tender and cooked through.
- Remove the chicken and shred it with two forks; return shredded chicken to the pot.
- Add pasta to the simmering soup and cook until al dente, stirring occasionally to prevent sticking (check package for timing; typically 7–10 minutes).
- Turn off the heat and let the soup cool for 2–3 minutes. Slowly stir in heavy cream, then add Parmesan a handful at a time, stirring to melt and create a silky broth.
- Stir in fresh parsley, season with salt and black pepper to taste, and serve with extra Parmesan on top.
Practical tips
- Avoid overheating after adding cream and cheese — simmering vigorously can cause separation or graininess. Remove from heat and blend cheese in gently.
- Taste before salting; Parmesan can add a lot of saltiness.
- If using raw chicken thighs, they may release more fat; trim excess if you prefer a leaner finish.
- For even cooking, bring to a gentle simmer rather than a hard boil once the chicken is in.
(For alternate techniques, additional notes, and visual step guidance see this detailed technique guide: alternate Garlic Parmesan Chicken Soup guide.)
Serving Suggestions
- Classic bowl: Ladle hot soup into bowls, top with extra grated Parmesan and a sprinkle of fresh parsley. Serve with crusty bread or garlic toast.
- Heartier meal: Add a side of Caesar or green salad and a warm baguette for a complete dinner.
- Light pairing: Serve with a lemony arugula salad and a simple herb focaccia.
- Breakfast/Brunch twist: Spoon into shallow bowls and top with a soft-poached egg for extra richness.
- For kids or snack-style serving: Offer the soup with buttered toast cut into strips (dippers) or small grilled cheese sandwiches.
Storage Instructions
- Room temperature: Do not leave soup at room temperature for more than 2 hours (per food safety guidelines).
- Refrigeration: Cool to room temperature within 2 hours, transfer to airtight containers, and refrigerate for up to 3–4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if thickened.
- Freezer: Freeze portions in airtight freezer containers for up to 2–3 months. Note: cream and dairy may change texture after freezing; thaw overnight in the fridge and reheat slowly, stirring often. For best texture on freezing, omit cream before freezing and add fresh cream when reheating.
Insider Secrets
- Brown the garlic gently: Cooking garlic just until fragrant (not browned) yields a sweeter, less bitter garlic note.
- Cheese technique: Add Parmesan off the heat and stir slowly; this helps prevent clumping and creates a velvety finish. Use freshly grated Parmesan rather than pre-grated for superior melting and flavor.
- Pasta timing: If you expect leftovers, undercook the pasta by 1–2 minutes; it will finish cooking when reheated without becoming mushy.
- Texture cue: Proper doneness for the chicken is when it easily flakes with a fork and registers 165°F (74°C). For pasta, aim for "al dente" so each bite retains a pleasant chew in the soup.
- Flavor layering: A small splash of acid (lemon juice or vinegar) at the end brightens the soup and lifts the richness without changing the character.
Creative Twists
- Slow-Cooker Version: Brown the aromatics and garlic briefly, then add everything (except pasta, cream, and most of the Parmesan) to a slow cooker for 3–4 hours on high or 6–8 hours on low. Stir in pasta during the last 20–30 minutes and add cream/cheese off heat.
- Vegan / Dairy-Free: Use shredded jackfruit or chickpeas instead of chicken, swap heavy cream for full-fat coconut milk, and use nutritional yeast plus a tablespoon of miso paste to mimic Parmesan’s umami. Use gluten-free pasta if needed.
- Lemon Garlic Herb: Add the zest and juice of one lemon and a handful of chopped dill or basil for a brighter, herb-forward bowl.
- Vegetable-Forward: Increase carrots and add diced celery and mushrooms; use whole-wheat or legume-based pasta for added fiber and nutrients.
All Your Questions Answered
Q: Can I use leftover rotisserie chicken?
A: Yes — add shredded rotisserie chicken in step 4 and reduce initial simmer time. It’s a great shortcut.
Q: My soup looks grainy after I added the cheese; what happened?
A: Likely the soup was too hot when the cheese was added. Turn off the heat and stir cheese in off-heat; if separated, whisk in a little warm broth slowly to bring it back together.
Q: How can I reduce sodium?
A: Use low-sodium or homemade chicken broth and taste before adding extra salt. Reduce Parmesan slightly or rinse it briefly if extremely salty (though this will remove some flavor).
Q: Can I freeze the soup with pasta in it?
A: You can, but the pasta may become mushy upon reheating. For best texture, freeze without pasta and add freshly cooked pasta when reheating.
Q: Is this suitable for meal prep?
A: Yes — make a big batch, refrigerate for up to 4 days, and portion with freshly cooked pasta when reheating for the best texture.
Conclusion
Give this Garlic Parmesan Chicken Soup a try the next time you want something comforting, quick, and deeply flavorful — then share your variations and photos so we can swap ideas. For a richer, chowder-style spin check out this garlic parmesan chicken chowder adaptation, and if you’d like a hands-off option, here’s a tested slow-cooker garlic parmesan chicken soup version to try. Happy cooking — and don’t forget to leave a comment with your favorite tweak!
Print
Garlic Parmesan Chicken Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and savory soup featuring garlic, Parmesan, and tender chicken, perfect for weeknight dinners or cozy gatherings.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 6 cloves garlic, minced
- 1 pound 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 onions, carrots, and a pinch of salt. Sauté until softened, about 5–7 minutes, stirring occasionally.
- Stir in minced garlic and cook for 30 seconds until fragrant (do not let it brown).
- Add chicken, broth, and Italian seasoning. Bring to a boil, reduce heat to a simmer, and cook for 15–20 minutes until the chicken is tender and cooked through.
- Remove the chicken and shred it with two forks; return shredded chicken to the pot.
- Add pasta to the simmering soup and cook until al dente, stirring occasionally to prevent sticking (check package for timing; typically 7–10 minutes).
- Turn off the heat and let the soup cool for 2–3 minutes. Slowly stir in heavy cream, then add Parmesan a handful at a time, stirring to melt and create a silky broth.
- Stir in fresh parsley, season with salt and black pepper to taste, and serve with extra Parmesan on top.
Notes
Use low-sodium broth and moderate the cheese to reduce sodium and calories. Store leftovers in airtight containers and consume within 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 5g
- Sodium: 750mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 100mg
