Garlic Parmesan Chicken Soup Recipe
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.
- 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
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
- 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.
- 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.
- Shred Chicken: Remove the chicken pieces from the pot and shred them using two forks. Return the shredded chicken back into the pot.
- 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.
- 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.
- 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
Find it online: https://chefmilacook.com/garlic-parmesan-chicken-soup-recipe/
