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Garlic Parmesan Chicken Soup

Creamy Garlic Parmesan Chicken Soup That Warms the Soul

A comforting Garlic Parmesan Chicken Soup that combines tender chicken, hearty noodles, and creamy broth, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 3 minutes
Total Time 48 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 tablespoon Olive Oil Cooking fat that enhances flavor; can use vegetable oil as a substitute.
  • 1 tablespoon Butter Adds richness and depth of flavor.
  • 1 medium Onion Chopped; provides aromatic base flavor.
  • 2 Carrots Peeled and chopped; adds sweetness and color.
  • 6 Garlic Minced; key flavor component that adds warmth and depth.
  • 1 pound Chicken Breasts or thighs; main protein component that provides heartiness.
  • 6 cups Low-Sodium Chicken Broth Base for soup; enhances savory flavor without excess sodium.
  • 1 teaspoon Italian Seasoning Adds herby flavor profile.
  • 1 cup Short Pasta Such as ditalini or small shells; provides texture and heartiness to the soup.
  • 1 cup Heavy Cream Adds creaminess and richness; crucial for a silky texture—substitute with half-and-half for a lighter version.
  • 1 cup Freshly Grated Parmesan Necessary for flavor and creaminess; melts well—avoid pre-shredded for the best results.
  • Salt and Black Pepper For seasoning.
  • 2 tablespoons Chopped Fresh Parsley For garnish and fresh flavor.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot over medium heat, warm 1 tablespoon of olive oil and 1 tablespoon of butter until melted and bubbling. Add chopped onion and carrots with a pinch of salt, then sauté for about 5-7 minutes until the onion is translucent and the carrots are tender.
  2. Stir in 6 minced garlic cloves and sauté for an additional 30 seconds, allowing the garlic to become fragrant without burning.
  3. Add 1 pound of raw chicken and 6 cups of low-sodium chicken broth to the pot, along with 1 teaspoon of Italian seasoning. Raise the heat to bring the mixture to a boil, then reduce to a simmer. Cook uncovered for 15-20 minutes until the chicken is fork-tender.
  4. Carefully remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back into the pot.
  5. Add 1 cup of short pasta to the simmering soup and continue cooking for about 8-10 minutes until the pasta is al dente.
  6. Turn off the heat and let the soup cool for 2-3 minutes. Slowly stir in 1 cup of heavy cream and gradually add 1 cup of freshly grated Parmesan, stirring continuously as it melts.
  7. Finally, stir in 2 tablespoons of chopped fresh parsley. Taste, then adjust seasoning with salt and black pepper as desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 700mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 150IUVitamin C: 10mgCalcium: 25mgIron: 10mg

Notes

Use freshly grated parmesan for the best melt and nutty flavor. Watch garlic closely as it burns quickly and can ruin the soup's creamy texture. Cool the soup before adding cream to prevent curdling. If storing leftovers, add a splash of stock or milk when reheating to restore creaminess.

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