Garlic Parmesan Chicken Soup (Printable version)
Creamy, comforting soup with tender chicken, garlic, and Parmesan ready in 35 minutes.
# What You'll 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
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
# How to Prepare:
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 advice:
01 -
- This soup comes together in under 40 minutes but tastes like it simmered all afternoon
- The combination of garlic and Parmesan creates this incredible savory richness that feels luxurious without being heavy
02 -
- I once added cold milk to a boiling soup and it curdled into an unappealing mess, so always reduce heat before adding dairy
- Using pre-grated Parmesan from a shaker can make your soup gritty because of anti-caking agents, so take the extra few minutes to grate it yourself
03 -
- Grate your Parmesan from a wedge rather than buying pre-grated, the melting difference is remarkable
- Warm your milk slightly before adding it to the hot soup, this prevents temperature shock that can cause separation