Description
This Garlic Parmesan Chicken Soup blends savory shredded chicken with a rich garlic and Parmesan cream base. It’s a warm, comforting, and flavorful meal that comes together in under an hour—perfect for weeknights or cozy weekend dinners.
Ingredients
2 chicken breasts or thighs
4 garlic cloves, minced
1 yellow onion, diced
2 carrots, chopped
2 celery stalks, chopped
4 cups chicken broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons chopped fresh parsley (for garnish)
Instructions
1. Heat olive oil and butter in a large Dutch oven over medium heat.
2. Add diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Place chicken into the pot and pour in the chicken broth.
5. Bring to a boil, then reduce to a simmer. Cover and cook until chicken is fully cooked, about 15-20 minutes.
6. Remove chicken and shred it using two forks. Return shredded chicken to the pot.
7. Stir in Italian seasoning.
8. Reduce heat to low, add heavy cream, and slowly stir in grated Parmesan cheese until melted and smooth.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped parsley and additional Parmesan if desired.
Notes
For extra creaminess, blend 1 cup of the soup before adding cream and stir it back in.
Freshly grated Parmesan is crucial for smooth melting—avoid pre-shredded.
If freezing, leave out the cream and cheese until reheating to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 120mg