Garlic Parmesan Chicken Soup Recipe

Introduction

This Garlic Parmesan Chicken Soup is a comforting and hearty dish perfect for chilly days. Creamy, flavorful, and packed with tender chicken and pasta, it’s a satisfying meal that’s easy to prepare and sure to please the whole family.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 6 cloves garlic, minced
• 1 pound chicken breasts or thighs
• 6 cups low-sodium chicken broth
• 1 teaspoon Italian seasoning
• 1 cup short pasta (ditalini or small shells)
• 1 cup heavy cream
• 1 cup freshly grated parmesan cheese
• Salt to taste
• Black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. Step 1: Heat olive oil and butter in a large pot over medium heat. Add chopped onions, carrots, and a pinch of salt. Sauté until the vegetables are softened, about 5 minutes, then stir in the minced garlic and cook for 30 seconds until fragrant.
2. Step 2: Add the chicken breasts or thighs, chicken broth, and Italian seasoning to the pot. Bring to a boil, then reduce heat to a simmer and cook for 15–20 minutes, or until the chicken is tender and cooked through.
3. Step 3: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
4. Step 4: Add the pasta to the pot and cook until al dente, stirring occasionally to prevent the pasta from sticking together.
5. Step 5: Turn off the heat and let the soup cool for 2–3 minutes. Slowly stir in the heavy cream, then gradually add the parmesan cheese, stirring continuously to melt it smoothly into the soup.
6. Step 6: Stir in the chopped fresh parsley and season with salt and black pepper to taste. Serve hot with extra parmesan on top if desired.

Tips & Variations

• Use leftover cooked chicken to speed up preparation.
• Swap heavy cream for half-and-half for a lighter version.
• Add a pinch of red pepper flakes for a slight kick.
• Freshly grated parmesan melts better and adds more flavor than pre-grated cheese.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. For longer storage, freeze without the pasta for up to 2 months, then cook fresh pasta when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta?

Yes, small shapes like ditalini, small shells, or orzo work best because they cook quickly and blend well in the soup.

Is it possible to make this soup without dairy?

You can substitute the heavy cream with coconut milk or a dairy-free cream alternative, and omit the parmesan or use a vegan cheese to keep the soup dairy-free.

Garlic Parmesan Chicken Soup Recipe

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★★★★★

4.6 from 68 reviews

A comforting and creamy Garlic Parmesan Chicken Soup featuring tender chicken, sautéed vegetables, and a rich Parmesan-infused broth with pasta. This hearty soup combines savory garlic, Italian seasoning, and fresh parsley to create a delicious one-pot meal perfect for any day.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Sauté Base

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 6 cloves garlic, minced

Main Ingredients

• 1 pound chicken breasts or thighs
• 6 cups low-sodium chicken broth
• 1 teaspoon Italian seasoning
• 1 cup short pasta (ditalini or small shells)

Finishing Ingredients

• 1 cup heavy cream
• 1 cup freshly grated parmesan cheese
• Salt to taste
• Black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. Sauté Vegetables: Heat olive oil and butter in a large pot over medium heat. Add chopped onions, carrots, and a pinch of salt. Sauté until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
2. Add Chicken and Broth: Place the chicken breasts or thighs into the pot. Pour in the low-sodium chicken broth and add Italian seasoning. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 to 20 minutes, or until the chicken is cooked through and tender.
3. Shred Chicken: Remove the chicken pieces from the pot and shred them using two forks. Return the shredded chicken back into the pot.
4. Cook Pasta: Add your choice of short pasta (ditalini or small shells) to the simmering soup. Cook until the pasta is al dente, stirring occasionally to prevent it from sticking, usually about 8-10 minutes depending on pasta type.
5. Add Cream and Parmesan: Turn off the heat and allow the soup to cool slightly for 2-3 minutes. Slowly stir in the heavy cream. Gradually add the freshly grated Parmesan cheese a handful at a time, stirring continuously until it fully melts into the soup, creating a creamy texture.
6. Season and Garnish: Stir in chopped fresh parsley. Taste and adjust the seasoning with salt and black pepper as desired. Serve hot with extra Parmesan cheese sprinkled on top if preferred.

Notes

• Use low-sodium chicken broth to better control the salt content in the soup.
• Any short pasta like orzo or small elbow macaroni can be substituted if ditalini or small shells are not available.
• For a lighter version, you can substitute half-and-half in place of heavy cream.
• Leftover soup keeps well refrigerated for up to 3 days and also freezes well.
• Shredding the chicken ensures tender bites and evenly distributed protein throughout the soup.

Keywords: Garlic Parmesan Chicken Soup, Creamy Chicken Soup, Italian Chicken Soup, Comfort Food Soup, Chicken Pasta Soup