Garlic Parmesan Chicken Soup Recipe: Creamy, Protein-Packed Comfort Food

Garlic Parmesan Chicken Soup Recipe: Creamy, Protein-Packed Comfort Food

Introduction
The first spoonful of this Garlic Parmesan Chicken Soup wraps your senses in a warm embrace — the steam carries a garlicky perfume brightened by nutty Parmesan, the broth silky from cream, and tender chicken pieces that melt against your fork. Each mouthful balances creamy richness with herb-scented notes of thyme and basil; the texture is luxuriously smooth with little bites of chicken and a gentle wilt of spinach if you choose to add it.

This soup feels like a hug in a bowl — perfect for chilly evenings, quiet cozy mornings, or when you need an easy, protein-forward weeknight meal that still feels special. It also shines at casual gatherings: ladle it into bowls for family night, or serve it in small cups as a comforting starter at holiday dinners. If you’re exploring similar flavors, you might enjoy this garlic-parmesan mushroom chicken soup as a close cousin to this recipe: garlic-parmesan mushroom chicken soup.

At a Glance

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty Level: Easy–Moderate

Nutrition Highlights
The nutrition estimates below are per serving (recipe yields 4 servings) and are approximate, calculated using standard values from USDA FoodData Central; for broader dietary guidance see the CDC. Actual values will vary with brands and exact measurements (especially the sodium content of your chicken broth).

Estimated per serving

• Calories: ~565 kcal
• Protein: ~42 g
• Carbohydrates: ~6 g
• Fat: ~46 g
• Fiber: ~1 g
• Sodium: ~1,000 mg (varies widely based on broth and cheese)

Notes:

• Protein is high thanks to a full pound of chicken; Parmesan contributes both protein and fat.
• Sodium may be substantial if using regular (not low-sodium) chicken broth and Parmesan; use low-sodium broth to reduce sodium intake.
• Numbers are estimates based on USDA nutrient profiles; consult registered nutrition resources for precise tracking.

Why You’ll Love It
This soup hits multiple sweet spots: aroma and flavor that feel indulgent but simple, high protein to satisfy and sustain, and a quick turnaround that makes it viable for busy nights. The garlic-Parmesan combination triggers deep savory satisfaction, while the cream softens and rounds the broth into something both comfortingly familiar and a touch elegant. It’s the kind of recipe that sparks good conversation — people always ask for seconds — and it behaves well as a main (with crusty bread) or as a starter for a fancier meal.

Step-by-Step Instructions

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1 cup grated Parmesan cheese (plus extra for garnish)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish
• 2 cups fresh spinach or kale (optional)

Optional ingredients and substitutions:

• Use half-and-half or whole milk instead of heavy cream for fewer calories but slightly thinner texture.
• Swap grated Pecorino Romano for Parmesan for a saltier, sharper profile (reduce added salt).
• Use boneless skinless chicken thighs for richer flavor (add a few extra minutes to cook).
• For dairy-free: substitute coconut cream and nutritional yeast (see “Creative Twists” for vegan option).

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté for 5 minutes, until softened and translucent.
3. Stir in the minced garlic and cook 1–2 minutes until fragrant, being careful not to let it brown or burn.
4. Add the bite-sized chicken pieces to the pot. Season with salt and pepper and cook 5–7 minutes, stirring occasionally, until the chicken is no longer pink on the outside and begins to turn golden.
5. Pour in the chicken broth, then add the dried thyme and dried basil. Bring to a boil, reduce heat to low, and simmer 10–15 minutes so the chicken cooks through and flavors meld.
6. Reduce heat to low. Stir in the heavy cream gradually.
7. Gradually add grated Parmesan about 1/4 cup at a time, stirring constantly until melted and the soup becomes creamy and slightly thickened.
8. If using, stir in fresh spinach or kale and cook 1–2 minutes until wilted.
9. Taste and adjust seasoning with more salt and pepper if needed.
10. Ladle into bowls and garnish with extra Parmesan and chopped fresh parsley. Serve hot.

Practical tips:

• Add Parmesan slowly and keep the heat low to prevent graininess or curdling.
• If the soup becomes too thick, thin with a splash of broth or milk.
• Use low-sodium broth if you’re watching sodium; you can always salt to taste at the end.
• Check chicken doneness by ensuring no pink remains and juices run clear (internal temperature of 165°F/74°C if using a thermometer).
• For smoother texture, blend a portion of the soup before adding the chicken back in, then fold pieces back for body.

Best Pairings

• Crusty bread or garlic bread for dipping — the creamy broth loves to be soaked up.
• A simple green salad with lemon vinaigrette to cut the richness.
• Light white wines such as Pinot Grigio or a soft Chardonnay for a dinner pairing.
• For a cozy morning or brunch twist, serve small bowls alongside a cup of herbal tea or coffee.
• Offer grated extra Parmesan, lemon wedges (brightens flavors), and chili flakes on the table for personalization.

Storage Instructions

• Room temperature: Do not leave soup out more than 2 hours. Discard after 2 hours at room temperature.
• Refrigerator: Store in airtight containers for up to 3–4 days. Reheat gently on the stove over low-medium heat, stirring to recombine any separated cream.
• Freezer: This soup can be frozen for up to 3 months, but cream can separate after thawing. For best freezing results, freeze without the heavy cream; add cream when reheating. If frozen with cream, thaw slowly in the refrigerator and whisk or blend briefly when reheating to restore texture.

Chef’s Advice

• Cheese quality matters: freshly grated Parmesan (from a wedge) melts better and tastes brighter than pre-grated powders.
• Control creaminess: use heavy cream for the richest texture; half-and-half keeps calories lower but may be thinner. If using milk, thicken slightly with a slurry of cornstarch and water.
• Don’t rush the simmer: a short gentle simmer after adding broth helps the aromatics and herbs bloom and the chicken become tender.
• If you want an ultra-silky finish, briefly purée 1 cup of the soup and then stir it back in — this adds body without extra dairy.
• For safer sodium control, start with unsalted broth and taste before adding salt — Parmesan adds a lot of saltiness.

Creative Twists

1. Vegan Garlic “Parmesan” Soup

• Use olive oil or vegan butter, replace chicken with firm tofu cubes or chickpeas, swap chicken broth for vegetable broth, and substitute heavy cream with canned coconut milk. Add 3 tablespoons of nutritional yeast and 1 tablespoon lemon juice to mimic Parmesan’s umami.

2. Lemon-Garlic Brightened Version

• Stir in 1–2 teaspoons of lemon zest and 1 tablespoon lemon juice just before serving for a fresher profile that cuts through the cream.

3. Garlic Parmesan Chicken and Potatoes Variation

• Add diced, roasted potatoes for heartier texture and a rustic feel; try the garlic-Parmesan chicken and potatoes idea for inspiration on pairing techniques: creamy crunchy garlic parmesan chicken.

Frequently Asked Questions
Q: Can I use pre-cooked rotisserie chicken?
A: Yes — add shredded rotisserie chicken when you add the cream and Parmesan; reduce simmer time since the chicken is already cooked.

Q: Will the cream separate when reheating?
A: Heavy cream is more stable than milk, but separation can occur if overheated. Reheat gently over low heat and whisk; blending briefly helps re-emulsify.

Q: How can I reduce sodium?
A: Use low-sodium or unsalted chicken broth and a lower-sodium cheese or reduce Parmesan amount; season with salt sparingly at the end.

Q: Is there a gluten-free option?
A: The recipe as written is naturally gluten-free if you use gluten-free broth and ensure Parmesan has no additives containing gluten.

Q: Can I make this in a slow cooker?
A: Yes — brown the onions and garlic first, then add everything except cream and Parmesan; cook on low 3–4 hours, then stir in cream and cheese at the end.

Conclusion

Give this Garlic Parmesan Chicken Soup a try when you want something both nourishing and indulgent — it’s fast enough for weeknights and comforting enough for guests. If you’re inspired by the idea of a saucy, skillet-style take on similar flavors, take a look at this creamy 30-minute "Marry Me Chicken Soup" for another quick, flavorful dinner option: Marry Me Chicken Soup (Creamy 30-Minute Dinner!). For a different spin that blends garlic, Parmesan, and potatoes in a cozy chicken dish, this garlic Parmesan chicken and potatoes recipe provides tasty ideas you can borrow: Garlic Parmesan chicken and potatoes.

If you make it, please share your photos and variations in the comments — I love seeing how readers make this recipe their own.

Garlic Parmesan Chicken Soup

---

• Author: recipechangegmail-com
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Paleo

Print Recipe

Pin Recipe

Description

A creamy, protein-packed chicken soup with garlicky and Parmesan flavors, perfect for cozy evenings and gatherings.

---

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese (plus extra for garnish)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish
• 2 cups fresh spinach or kale (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté for 5 minutes until softened and translucent.
3. Stir in the minced garlic and cook for 1–2 minutes until fragrant.
4. Add the chicken pieces, season with salt and pepper, and cook for 5–7 minutes until the chicken is no longer pink.
5. Pour in the chicken broth and add thyme and basil. Bring to a boil, then reduce heat to low and simmer for 10–15 minutes.
6. Reduce heat to low and stir in the cream gradually.
7. Add grated Parmesan, stirring until melted and creamy.
8. If using, stir in spinach or kale and cook for 1–2 minutes until wilted.
9. Taste and adjust seasoning, then ladle into bowls. Garnish with extra Parmesan and parsley. Serve hot.

Notes

Sodium may be high; consider using low-sodium broth. For a vegan version, substitute coconut cream and nutritional yeast.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Comfort Food

Nutrition

• Serving Size: 1 serving
• Calories: 565
• Sugar: 2g
• Sodium: 1000mg
• Fat: 46g
• Saturated Fat: 25g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 42g
• Cholesterol: 160mg