Garlic Parmesan Chicken Soup (Printable)
Creamy soup with tender chicken, garlic, and Parmesan ready in 35 minutes.
# What You Need:
→ 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
→ Optional Garnishes
14 - Fresh parsley, chopped
15 - Extra Parmesan, for serving
# Directions:
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. Serve hot, garnished with fresh parsley and extra Parmesan if desired.
# Expert Tips:
01 -
- It comes together in just over half an hour with ingredients you probably have
- The creamy base feels luxurious without needing any fancy techniques
- Leftovers actually taste better the next day as flavors meld
02 -
- Adding cold milk to hot soup can sometimes cause curdling, so let the broth cool slightly first
- Pre-grated Parmesan often has anti-caking agents that prevent smooth melting
- The soup will continue thickening as it sits, so do not overdo the thickener
03 -
- Grate your own Parmesan from a wedge instead of buying pre-grated
- Let the soup rest for 5 minutes off heat before serving to let flavors settle