Garlic Parmesan Chicken Soup (Printable)
Creamy, comforting soup loaded with tender chicken, garlic, and parmesan for a quick delicious meal ready in 35 minutes.
# Ingredient List:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
→ Liquids
06 - 4 cups chicken broth (gluten-free if needed)
07 - 1 cup whole milk or half-and-half
→ Dairy
08 - 3/4 cup freshly grated Parmesan cheese
→ Seasonings
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon dried basil
11 - 1/4 teaspoon black pepper
12 - Salt, to taste
→ Fats
13 - 2 tablespoons unsalted butter
# Steps:
01 - Melt the butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 4–5 minutes until vegetables are softened.
02 - Add the minced garlic and cook for 30 seconds until fragrant.
03 - Stir in the cooked chicken, thyme, basil, pepper, and a pinch of salt.
04 - Pour in the chicken broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
05 - Stir in the milk (or half-and-half) and Parmesan cheese. Continue stirring until the cheese is fully melted and soup is creamy, about 3–4 minutes.
06 - Taste and adjust seasoning if needed.
07 - Serve hot, garnished with fresh parsley and extra Parmesan if desired.
# Expert Tips:
01 -
- It comes together in under forty minutes using simple ingredients you probably already have
- The broth gets this incredible depth from simmering the chicken with aromatics before adding the cream
02 -
- Add the milk and Parmesan at the very end to prevent the dairy from separating or the cheese from becoming grainy
- Let the soup cool slightly before storing because cream based souths can separate if refrigerated while piping hot
03 -
- Grate your own Parmesan from a wedge instead of buying pre grated for better melting and flavor
- Leftovers taste even better the next day once the flavors have more time to develop