Garlic Parmesan Chicken Soup (Printable Version)

Rich, creamy soup with tender chicken, garlic, and Parmesan ready in 35 minutes.

# What You 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

# Directions:

01 - Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 4-5 minutes until softened.
02 - Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add cooked chicken, thyme, basil, pepper, and pinch of salt. Stir to combine.
04 - Pour in chicken broth and bring to gentle boil. Reduce heat and simmer for 10 minutes.
05 - Stir in milk or half-and-half and Parmesan cheese. Continue stirring until cheese melts and soup becomes creamy, about 3-4 minutes.
06 - Taste and add more salt or pepper if needed.
07 - Ladle hot soup into bowls and garnish with fresh parsley and extra Parmesan if desired.

# Expert Tips:

01 -
  • Ready in just 35 minutes, including prep time, so you can have a homemade meal without spending all evening at the stove
  • The Parmesan creates this incredibly velvety texture without needing any heavy cream or complicated techniques
  • Leftovers taste even better the next day, if you somehow manage to save any
02 -
  • If the soup is too thin for your liking, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in before adding the milk
  • The soup will continue to thicken as it sits, so do not go too crazy with thickening agents initially
  • Grating your own Parmesan from a wedge makes a huge difference in how smoothly it melts into the broth
03 -
  • Use a rotisserie chicken for maximum flavor and minimum effort, especially on busy weeknights
  • Grate the Parmesan yourself from a wedge, it melts so much better than the pre-grated stuff

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