Garlic Parmesan Chicken Soup Recipe: Creamy, Protein-Packed Comfort Food
Introduction
There’s something almost magical the moment a pot of garlic parmesan chicken soup starts to simmer: the kitchen fills with a warm, garlicky aroma threaded with toasty Parmesan notes. The first spoon delivers silky cream, tender bites of chicken, a gentle herb perfume, and the faintly sweet bite of sautéed onion — a texture contrast that feels like a hug in a bowl. This soup soothes on cold mornings, comforts after a long day, and stands proud on a cozy dinner table when friends gather. It’s rich without being heavy, protein-forward, and flexible enough for quick weeknight comfort or a centerpiece at a relaxed weekend meal.
If you want a compact reference while you cook, see the recipe page for details and inspiration: garlic parmesan chicken soup recipe.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
- Difficulty Level: Easy / Weeknight-friendly
Nutritional Breakdown
These nutrition estimates are per serving (recipe yields about 6 servings). Values are approximated using data from the USDA FoodData Central and aligned with CDC dietary guidance for macronutrient calculation.
- Calories: ~390–410 kcal
- Protein: ~30–33 g
- Carbohydrates: ~4–6 g
- Fat: ~26–28 g
- Saturated Fat: ~15–18 g
- Sodium: variable — approx. 650–900 mg (depends on broth and Parmesan saltiness)
- Fiber: ~0.5–1 g
Notes on nutrition:
- The recipe is protein-rich thanks to the chicken and Parmesan. If you’re watching saturated fat or calories, choose half-and-half or a lighter cream alternative and reduce added oil. Guidance from the CDC and USDA suggests balancing portion sizes and sodium intake; adjust low-sodium broth and Parmesan quantity to lower overall sodium.
Why You’ll Love It
- Irresistible aroma and comforting texture: roasted garlic and melted Parmesan create a savory, velvety broth that lingers.
- Family and memory: it’s the kind of soup that becomes part of weeknight rotations and holiday leftovers—warm nostalgia in a bowl.
- Speed and simplicity: ready in under 40 minutes with pantry-friendly dried herbs and few steps.
- Nutrient-forward: high in protein for satiety; a good way to add greens (spinach/kale) and make the meal more balanced.
Preparation Guide
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 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:
- Substitute half-and-half or light cream for heavy cream to reduce calories and saturated fat.
- Use shredded rotisserie chicken (approx. 2 cups) for a faster shortcut—reduce initial chicken cooking time.
- Replace Parmesan with Pecorino Romano for sharper flavor (note: higher sodium).
- Make it gluten-free as written; no adjustments required for gluten.
- For dairy-free/vegan: see variations in the "Creative Twists" section.
Step-by-step Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until softened and translucent.
- Stir in minced garlic and cook for 1–2 minutes until fragrant, stirring constantly to avoid burning.
- Add bite-sized chicken pieces to the pot. Season with salt and pepper and cook 5–7 minutes, stirring occasionally, until the chicken is no longer pink on the outside and starts to turn golden.
- Pour in chicken broth, then add dried thyme and dried basil. Bring to a boil, reduce heat to low, and simmer for 10–15 minutes so the chicken cooks through and flavors meld.
- Reduce heat to low and stir in heavy cream. Gradually add grated Parmesan cheese about 1/4 cup at a time, stirring constantly until melted and the soup becomes creamy and smooth.
- If using, stir in fresh spinach or kale until wilted, about 1–2 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle into bowls and garnish with extra Parmesan and chopped fresh parsley. Serve hot.
Practical tips:
- Add the Parmesan in small increments and keep the heat low to avoid grainy separation.
- If the soup appears too thick, thin with a splash of chicken broth or water to reach desired consistency.
- Check chicken doneness by cutting a piece—the center should be opaque and register 165°F (74°C) on a meat thermometer.
- For smoother texture, finish with an immersion blender briefly (avoiding large chicken pieces) to blend some onion/garlic into the broth.
For a quickly adapted version and serving inspiration, this related page has helpful variations: garlic parmesan chicken soup.
Best Pairings
- Bread: Crusty sourdough, a warm baguette, or garlic bread for dipping.
- Light sides: A crisp green salad with lemon vinaigrette to cut richness.
- Beverage: A mild white wine (Pinot Grigio) or herbal tea for a cozy pairing; coffee works for brunch-time serving.
- Garnishes: Freshly cracked black pepper, extra grated Parmesan, or a drizzle of good olive oil elevates presentation.
- For heartier meals: Serve over buttered egg noodles or with roasted potatoes to make it extra filling.
Storage Instructions
- Room temperature: Do not leave soup at room temperature for more than 2 hours (per USDA food safety guidance).
- Refrigerator: Store in airtight containers for up to 3–4 days. Reheat to an internal temperature of 165°F (74°C) before serving.
- Freezer: Freeze in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating tip: Reheat gently on low to medium heat to avoid curdling the cream; stir frequently. Add a splash of broth or cream if it has thickened.
Pro Tips & Tricks
- Best chicken cut: Boneless, skinless chicken breasts yield tender, lean pieces; thighs add more flavor and fat if you prefer richer texture.
- Cheese quality: Use freshly grated Parmesan (not pre-grated) for smoother melting and cleaner flavor.
- Avoid curdling: Keep heat low when adding cream and cheese; sudden high heat can split the dairy.
- Herb notes: Fresh thyme and basil can replace dried—add later in the cooking process to retain brightness.
- Salt control: Parmesan and broth both contribute sodium; taste before adding extra salt.
Creative Twists
- Lighter Cream Option (Lower Calories): Use 1 cup unsweetened plain almond milk mixed with 2 tablespoons cornstarch (whisked) as a lower-fat thickening substitute for cream. Add Parmesan for flavor; results will be lighter but still creamy.
- Vegan Version: Swap chicken for cubed tofu or chickpeas, use vegetable broth, nutritional yeast (2–3 tablespoons) plus a tablespoon of vegan butter for the cheesy flavor, and coconut milk or cashew cream for richness.
- Mediterranean Twist: Add chopped sun-dried tomatoes, oregano, and a squeeze of lemon; finish with a sprinkle of toasted pine nuts for texture.
- Hearty Bowl: Stir in cooked orzo, rice, or small pasta shapes in step 5 for a heartier, one-bowl meal.
- Low-Sodium: Use low-sodium chicken broth and reduced-sodium Parmesan; adjust herbs and garlic to boost flavor without salt.
Recipe Q&A
Q: Can I use pre-cooked or rotisserie chicken?
A: Yes—use about 2 cups shredded rotisserie chicken. Add it in step 5 just to warm through; reduce simmering time.
Q: Why did my soup separate after adding cream?
A: High heat or adding cold cream rapidly can cause separation. Always lower heat and add cream slowly, stirring. If separation occurs, whisk in a small slurry of cornstarch and water over low heat to bring it back together.
Q: Can I make this dairy-free?
A: Yes—see the vegan variation: use plant-based cream (coconut, cashew), nutritional yeast, and vegan Parmesan alternatives.
Q: How can I reduce sodium without losing flavor?
A: Use low-sodium or homemade broth, reduce added Parmesan, and enhance flavor with extra garlic, fresh herbs, and a squeeze of lemon.
Q: What’s the best way to reheat leftovers?
A: Reheat gently on the stove over low-medium heat, stirring frequently, and add a splash of broth or cream if it seems too thick. Heat until it reaches 165°F (74°C).
Conclusion
Try this Garlic Parmesan Chicken Soup to bring slow, savory comfort to your table — whether for a quick family meal or a relaxed weekend gathering. If you enjoy creamy, savory chicken soups, you might also like this similarly rich and comforting Marry Me Chicken Soup (Creamy 30-Minute Dinner!) for a different flavor profile, or explore a hearty skillet pairing idea with Garlic Parmesan chicken and potatoes to inspire a full-menu plan. Share your photos and tweaks — I love seeing how cooks make a recipe their own.
Print
Garlic Parmesan Chicken Soup
- Total Time: 35
- Yield: 6 servings 1x
- Diet: None
Description
A creamy, protein-packed chicken soup filled with garlic and Parmesan for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 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 olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until softened and translucent.
- Stir in minced garlic and cook for 1–2 minutes until fragrant, stirring constantly to avoid burning.
- Add bite-sized chicken pieces to the pot. Season with salt and pepper and cook 5–7 minutes, stirring occasionally, until the chicken is no longer pink on the outside and starts to turn golden.
- Pour in chicken broth, then add dried thyme and dried basil. Bring to a boil, reduce heat to low, and simmer for 10–15 minutes so the chicken cooks through and flavors meld.
- Reduce heat to low and stir in heavy cream. Gradually add grated Parmesan cheese about 1/4 cup at a time, stirring constantly until melted and the soup becomes creamy and smooth.
- If using, stir in fresh spinach or kale until wilted, about 1–2 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle into bowls and garnish with extra Parmesan and chopped fresh parsley. Serve hot.
Notes
For a lighter option, you can substitute half-and-half or light cream for the heavy cream. Adjust salt and Parmesan based on dietary needs.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg
