Garlic Parmesan Chicken Soup

This creamy garlic Parmesan chicken soup came together on a cold night when I was craving comfort but wanted something fast and homemade The silky broth packed with savory chicken and those nutty cheesy notes warmed everyone right up It has quickly become my go to when I want a crowd pleasing soup without much fuss

I remember the first time I made this after a busy day The whole house smelled like a cozy kitchen and by the time the soup was ready we were all gathered around the table eager for seconds

Ingredients

• Olive oil: provides a base for sautéing and gives a subtle flavor look for cold pressed extra virgin oil for the best taste
• Onion: adds sweetness and depth choose a firm onion with dry skin
• Garlic: builds the core flavor and aroma always use fresh cloves for brightness
• Carrots: offer color and gentle sweetness aim for firm bright colored carrots
• Celery: gives fresh herbal notes the stalks should be crisp not limp
• Chicken broth: is the body of the soup homemade or low sodium for control over saltiness
• Cooked shredded chicken: a great way to use leftovers or rotisserie chicken for ease
• Heavy cream: creates the soup’s creamy texture look for full fat for richness
• Grated Parmesan cheese: adds the star nutty cheesy flavor use freshly grated Parmigiano Reggiano if possible
• Dried thyme: contributes earthy warmth make sure it is aromatic and not stale
• Dried basil: gives a sweet herbal lift buy from a spice shop or make sure yours smells fresh
• Salt and black pepper: both balance and enhance the flavors use kosher salt for easy measuring and grind pepper fresh if possible
• Fresh parsley: to garnish for brighter color and a hint of freshness optional but pretty

Instructions

Sauté the Base:

Pour olive oil into a large soup pot and place over medium heat Add the diced onion and a generous pinch of salt Stir often and let the onion sweat for about four minutes Add minced garlic sliced carrots and celery Continue to cook stirring occasionally for about five minutes You want the vegetables very soft and starting to caramelize slightly This step brings out their sweetness and makes the soup incredibly flavorful

Simmer the Broth:

Pour in the chicken broth scraping up any browned bits from the bottom of the pan Bring it all to a gentle simmer so the flavors meld together Lower the heat and let it bubble softly for five minutes This allows time for the broth to pick up all the vegetable notes

Add Chicken and Herbs:

Stir in the cooked shredded chicken dried thyme and dried basil Mix well so the herbs infuse every bite Let it simmer uncovered for ten to fifteen minutes so the chicken soaks up the broth

Create the Creamy Finish:

Turn the heat to low Pour in the heavy cream stirring slowly to combine Add the grated Parmesan a bit at a time Stir gently so the cheese melts smoothly into the soup This is the moment the whole pot smells irresistible

Final Seasoning and Serve:

Taste the soup then add salt and black pepper as needed A little extra cheese never hurt if you want rich flavor Ladle out big bowls and top with fresh chopped parsley if using Enjoy piping hot

The heavy cream always reminds me of my grandma’s kitchen It is what gives the soup that velvet touch She would always sneak a little extra Parmesan into the pot and now I do the same It is a little nod to her every time I make it

Storage Tips

Let the soup cool before storing Refrigerate in airtight containers for up to three days The cream can thicken as it chills but just reheat gently on the stove with a splash of broth to loosen

Ingredient Substitutions

If you want a lighter version swap half and half for the heavy cream or use milk for the creaminess but less richness No rotisserie chicken on hand Poach two chicken breasts in the broth then shred and return to the pot

Serving Suggestions

A thick piece of crusty bread or a handful of oyster crackers make a great pairing This soup also shines with a big garden salad on the side If you want a little heat try a pinch of red pepper flakes at the end

Cultural and Seasonal Touches

While creamy soups like this are popular in ItalianAmerican kitchens you can use any herbs you love This is a flexible base Try fresh thyme in spring or mix in baby spinach at the end when you want extra greens

This soup makes life easier and tastier Whether you are cooking for one or a family it only takes minutes but gives back so much comfort and flavor Every bowl is a little act of self care

Recipe FAQs

→ What type of chicken works best?

Cooked, shredded chicken breast or thigh gives tender texture and deep flavor.

→ Can heavy cream be substituted?

Half-and-half or whole milk can be used, though the soup may be less rich and creamy.

→ Is fresh Parmesan necessary?

Freshly grated Parmesan melts smoothly and adds robust flavor, but pre-grated can work in a pinch.

→ Are there vegetarian alternatives?

For a meatless version, use vegetable broth and substitute chicken with white beans or mushrooms.

→ How should leftovers be stored?

Store cooled soup in an airtight container in the refrigerator for 3–4 days.

→ What garnishes enhance the soup?

Fresh parsley, cracked black pepper, or extra Parmesan sprinkle add aromatic and flavorful finishing touches.