Garlic Parmesan Chicken Soup (Print Version)

Creamy soup with tender chicken, garlic, vegetables, and Parmesan cheese. Ready in 35 minutes for a comforting meal.

# 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 Make It:

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.
07 - Serve hot, garnished with fresh parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • The Parmesan melts into the broth creating an incredibly rich, velvety texture without using heavy cream
  • It uses simple pantry ingredients and leftover chicken, making it perfect for busy weeknights
  • The garlic and herbs transform basic chicken soup into something restaurant worthy
02 -
  • Add the milk and Parmesan at the very end, since high heat can cause dairy to separate and ruin the silky texture
  • Freshly grated Parmesan melts into the soup smoothly, while pre shredded cheese contains anti caking agents that leave it grainy
  • Let the soup cool slightly before storing, and never boil it once the dairy has been added
03 -
  • If you want a thicker consistency, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in before adding the milk
  • A handful of baby spinach added during the last minute of cooking wilts into the soup and adds nutrition without changing the flavor

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