Garlic Parmesan Chicken Soup

Save this recipe on:

There’s something incredibly comforting about a warm, creamy bowl of soup — especially when it’s filled with tender shredded chicken, savory garlic, and nutty parmesan. Garlic Parmesan Chicken Soup is one of those recipes I turn to when I want something cozy, satisfying, and full of flavor without a ton of fuss. It’s rich without being heavy, and it has that homestyle charm that makes you feel like everything’s going to be okay.

I love this soup because it brings together simple ingredients to create something that feels luxurious. The garlic and parmesan create a silky, cheesy broth, while shredded chicken adds heartiness. It’s ideal for chilly evenings, quick weeknight dinners, or even as a meal-prepped lunch for the week. Plus, it’s one of those dishes that tastes even better the next day.

Why You’ll Love This Garlic Parmesan Chicken Soup

This soup checks all the boxes — easy to make, full of flavor, and wildly comforting. The combination of garlic and parmesan creates an irresistible depth, while the shredded chicken keeps it filling and wholesome. You don’t need to be an experienced cook to pull this one off, and it can be made with pantry staples and a rotisserie chicken if you’re short on time.

Whether you’re craving a cozy meal, looking for a great freezer-friendly recipe, or just love garlic and cheese (who doesn’t?), this one’s a keeper.

---

What Kind of Parmesan Should I Use?

For the best flavor, I always recommend using freshly grated Parmesan cheese rather than the pre-packaged kind. Fresh Parmesan melts into the broth beautifully and gives the soup a richer, more authentic taste. Avoid the powdered version in the green can — it won’t give you the same creamy texture or depth.

If you can find Parmigiano-Reggiano, that’s even better. But any block of real Parmesan will do wonders.

---

Options for Substitutions

This soup is wonderfully flexible if you need to make swaps:

• Chicken: You can use leftover roasted chicken, rotisserie chicken, or even turkey. If you’re vegetarian, swap in white beans or diced potatoes for a hearty alternative.
• Dairy-Free: Use a plant-based cream (like coconut milk or oat cream) and nutritional yeast instead of Parmesan. It won’t be quite the same, but it’ll still be rich and delicious.
• Low-Carb: Skip the pasta or noodles and stick to chicken and broth for a keto-friendly version. You can also stir in some riced cauliflower.
• Add Veggies: Add spinach, kale, or mushrooms for an extra boost of nutrition and flavor.

---

Ingredients for this Garlic Parmesan Chicken Soup

• Shredded Chicken: The heart of the soup — use rotisserie chicken or leftovers for convenience. It adds protein and makes the soup satisfying.
• Garlic: A generous amount of fresh garlic gives the soup its signature flavor. Don’t skimp!
• Onion & Celery: These aromatics build the soup’s flavor foundation. Sautéed until soft for a mellow sweetness.
• Butter: Used to sauté the veggies and add richness to the broth.
• All-Purpose Flour: Helps to thicken the soup slightly and create a creamy consistency.
• Chicken Broth: A flavorful base that carries all the savory goodness of the soup.
• Heavy Cream: Adds creaminess and helps balance the strong flavors of garlic and parmesan.
• Parmesan Cheese: Freshly grated Parmesan melts into the soup and brings in a nutty, salty finish.
• Salt & Black Pepper: Essential for balancing flavors.
• Parsley (optional): For a fresh pop of color and brightness right before serving.
• Crusty Bread (optional): Perfect for dipping and soaking up every last drop.

---

Step 1: Sauté Aromatics

Melt butter in a large pot over medium heat. Add finely diced onions and celery and cook until soft and translucent, about 5–7 minutes. Stir in the minced garlic and sauté for another 1–2 minutes until fragrant — but be careful not to let it brown.

---

Step 2: Create the Base

Sprinkle in the flour and stir well to coat the vegetables. Cook for about 1 minute to get rid of the raw flour taste. Slowly whisk in the chicken broth, ensuring there are no lumps, and bring to a gentle simmer. The soup will start to thicken slightly at this stage.

---

Step 3: Add Chicken and Simmer

Stir in the shredded chicken and let everything simmer together for about 10 minutes. This gives time for the flavors to meld and the chicken to soak up the garlic-parmesan richness.

---

Step 4: Make It Creamy

Lower the heat and stir in the heavy cream. Then, gradually add the freshly grated Parmesan cheese, stirring until melted and fully combined. Taste and adjust with salt and black pepper as needed.

---

Step 5: Garnish and Serve

Ladle the soup into bowls and top with extra Parmesan and a sprinkle of chopped parsley. Serve with warm, crusty bread on the side. You can also add a drizzle of olive oil or a pinch of chili flakes for a little kick.

---

How Long to Prepare the Garlic Parmesan Chicken Soup

Prep Time: If you’re using pre-cooked or rotisserie chicken, prep is a breeze. Chopping the vegetables and grating the cheese should take about 10–15 minutes. You can speed this up even more with pre-chopped aromatics or a food processor.

Cook Time: The cooking itself takes around 25–30 minutes. That includes sautéing, simmering, and melting the cheese into the creamy broth. All in all, you’re looking at a comforting, from-scratch soup in under 45 minutes.

---

Tips for Perfect Garlic Parmesan Chicken Soup

• Use fresh garlic — it’s the soul of the soup.
• Grate your own Parmesan for the smoothest melt and fullest flavor.
• Simmer gently after adding the cream to prevent curdling.
• Taste and adjust the seasoning toward the end — Parmesan is salty, so you may need less salt than expected.
• Don’t skip the crusty bread — it makes the experience complete!

---

Watch Out for These Mistakes While Cooking

• Burning the garlic: Always sauté garlic gently; burnt garlic tastes bitter and can overpower the dish.
• Boiling the cream: Too much heat can cause the cream to separate. Keep it to a low simmer after adding.
• Using pre-shredded Parmesan: It doesn’t melt as well and can make your soup gritty.
• Skipping the flour step: This gives the soup that subtle, silky body — don’t skip it unless you’re avoiding gluten (in which case, use a GF thickener).
• Over-salting: With broth and Parmesan, the soup already has salt — taste before adding extra.

---

What to Serve With Garlic Parmesan Chicken Soup?

1. Garlic Bread

Double down on the garlic theme with crispy, buttery garlic bread to soak up the soup.

2. Caesar Salad

The crunch and brightness of a Caesar salad are a perfect contrast to the creamy soup.

3. Roasted Vegetables

A simple tray of oven-roasted broccoli, carrots, or Brussels sprouts adds color and nutrition.

4. Baked Potatoes

Top them with sour cream and chives for a hearty side.

5. Simple Green Salad

A mix of arugula, lemon vinaigrette, and shaved parmesan works beautifully as a light complement.

---

Storage Instructions

In the Fridge: Let the soup cool completely, then store it in an airtight container for up to 4 days. It reheats well on the stovetop or in the microwave — just stir gently and heat over low to prevent the cream from separating.

In the Freezer: This soup can be frozen, but the dairy may separate a bit when thawed. To minimize this, reheat slowly and stir often. For best results, freeze before adding the cream and Parmesan, then stir those in fresh when reheating.

---

Estimated Nutrition (Per Serving)

• Calories: ~390 kcal
• Protein: 30g
• Carbohydrates: 10g
• Fat: 25g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Fiber: 1g
• Sugar: 2g
• Sodium: 710mg

---

Frequently Asked Questions

Can I make this soup ahead of time?

Yes! It stores well in the fridge for a few days. The flavors even deepen overnight.

Can I make this gluten-free?

Absolutely — swap the all-purpose flour with a gluten-free alternative like cornstarch or a GF flour blend.

What can I use instead of cream?

Half-and-half, whole milk, or even a non-dairy creamer like oat or cashew cream can work. The texture will vary slightly.

How do I make it spicier?

Add a pinch of red pepper flakes, cayenne, or a splash of hot sauce.

Can I use frozen chicken?

Yes — just make sure it’s fully cooked and thawed before adding it to the soup.

---

Conclusion

Garlic Parmesan Chicken Soup is the kind of meal that feels like a warm hug in a bowl. It’s hearty, flavorful, and deeply satisfying, yet surprisingly easy to whip up. Whether you’re making it for a cozy night in or a crowd-pleasing dinner, this soup will leave everyone going back for seconds. And maybe thirds.

---

Print

Save this recipe on: