Oh, you guys. When that first chill hits the air, my family starts dropping hints about this creamy garlic parmesan chicken soup. It’s our absolute go-to. It’s like a big, warm hug in a bowl that just happens to be packed with good-for-you stuff. I’ve spent years tweaking this recipe, seriously, I think I’ve made it a hundred times, to get that perfect, silky texture and deep, savory flavor. It’s the one dish everyone asks for when they’re feeling under the weather or just need a little comfort. Trust me, this creamy garlic parmesan chicken soup is about to become a staple in your house, too.
Why You’ll Love This Creamy Garlic Parmesan Chicken Soup
Listen, I don’t mean to brag, but this soup? It’s basically magic in a pot. Here’s why you’re going to be obsessed:
- That dreamy, creamy texture, The combination of heavy cream and real parmesan creates this luxurious mouthfeel that’ll make you forget it’s actually good for you.
- Cold-fighting superpowers, Garlic and chicken broth team up to make this the perfect immune boosting chicken soup when you’re feeling under the weather.
- Ready in under 30 minutes, No all-day simmering required! It’s the quick chicken soup recipe you’ll make on busy weeknights.
- Crazy versatile, Swap the cream for coconut milk for a low calorie chicken soup, or load up on extra veggies for a healthy chicken vegetable soup vibe.
- Picky eater approved, Even my kids, who normally make faces at anything green, gobble this up (especially if I sneak in some extra cheese on top).
Honestly, I could eat this every single day when the weather turns cold. And I pretty much do!
PrintCreamy Garlic Parmesan Chicken Soup – 30-Minute Comfort Bliss
A rich and comforting creamy garlic parmesan chicken soup packed with flavor and nutrients. This soup is perfect for cold weather, boosting immunity, and satisfying cravings while keeping it healthy.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 tbsp olive oil
- 1 lb chicken breast, diced
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add chicken and cook until browned, about 5 minutes.
- Add garlic, onion, carrots, and celery. Sauté for 3-4 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in heavy cream and parmesan until smooth.
- Season with thyme, salt, and pepper.
- Simmer for another 5 minutes before serving.
Notes
- For a keto version, use full-fat cream and skip carrots.
- For a low-calorie version, replace heavy cream with coconut milk.
- Add spinach or kale for extra nutrients.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Ingredients for Creamy Garlic Parmesan Chicken Soup
Okay, let’s gather the good stuff! Here’s what you’ll need to make this cozy masterpiece (and trust me, it’s all worth it):
- 2 tablespoons olive oil, Just enough to get everything sizzling nicely
- 1 lb chicken breast, diced into bite-sized pieces (boneless, skinless works best here)
- 4 cloves garlic, minced (go ahead, make it 5 if you’re feeling bold!)
- 1 medium onion, chopped (yellow or white both work great)
- 2 carrots, sliced into coins (don’t skip these, they add the perfect sweetness)
- 2 celery stalks, chopped (leafy tops included for extra flavor)
- 4 cups chicken broth, homemade if you’ve got it, but store-bought works in a pinch
- 1 cup heavy cream, the secret to that luxurious texture
- ½ cup grated parmesan cheese, loosely packed (use the good stuff from the deli section, not the shaky green can)
- 1 teaspoon dried thyme, or fresh if you’ve got it
- Salt and pepper to taste, I always start with ½ tsp salt and go from there
Ingredient Notes & Substitutions
Here’s the thing, I totally get that sometimes you need to swap things out. Here are my tried-and-true subs:
- Dairy-free? Use coconut milk instead of heavy cream (full-fat works best) and nutritional yeast instead of parmesan. It changes the flavor a bit, but still delicious!
- Cutting calories? Swap heavy cream for half-and-half or whole milk, just know it won’t be quite as creamy.
- Veggie boost? Toss in a handful of spinach or kale at the end, it’ll wilt right in.
- No fresh garlic? Use 1 teaspoon garlic powder instead, but fresh really is better here.
The only thing I wouldn’t mess with? That parmesan. It’s what gives this soup its signature umami kick! For more inspiration on great recipes, check out familytastes.com.
How to Make Creamy Garlic Parmesan Chicken Soup
Okay, let’s get cooking! This creamy garlic parmesan chicken soup comes together so easily, you’ll be slurping it up before you know it. Just follow these simple steps:
- Brown that chicken, Heat olive oil in a large pot over medium heat. Add diced chicken and cook for about 5 minutes, stirring occasionally, until it’s nicely browned but not cooked through. (Don’t worry, it’ll finish cooking later!)
- Sauté the aromatics, Push the chicken to one side and add garlic, onion, carrots, and celery. Cook for 3-4 minutes, stirring frequently, until the onions turn translucent and your kitchen smells amazing.
- Add the broth, Pour in all that beautiful chicken broth and give everything a good stir. Bring it to a boil, then reduce the heat to a gentle simmer for 15 minutes. The veggies should be tender but still have a bit of bite.
The Creamy Magic Step
- Make it silky, Now for the good part! Slowly stir in the heavy cream, then sprinkle in the parmesan a little at a time, stirring constantly until it melts completely into the soup. This prevents clumping and gives you that perfect, velvety texture.
- Season to perfection, Add thyme, a pinch of salt (start with ½ teaspoon), and a few grinds of black pepper. Give it a taste, does it need more salt? Maybe another sprinkle of parmesan? Make it yours!
- Final simmer, Let everything bubble gently for another 5 minutes to let the flavors marry. The soup should coat the back of a spoon when it’s ready.
Tips for the Best Creamy Garlic Parmesan Chicken Soup
After making this soup approximately a million times, here’s what I’ve learned:
- Temper that cream, If you’re worried about curdling, take a ladle of hot broth and mix it with the cold cream before adding to the pot. This brings them to similar temperatures.
- Cheese matters, Use freshly grated parmesan from a block, not the pre-shredded kind (which contains anti-caking agents that can make your soup grainy).
- Don’t over-salt, Between the parmesan and broth, this soup can get salty fast. Always taste before adding more salt!
- Garnish game strong, Right before serving, top with extra parmesan, fresh parsley, or a drizzle of olive oil for restaurant-worthy presentation.
- Low and slow reheating, If you have leftovers (lucky you!), warm them gently over low heat to prevent the cream from separating.
The secret is in these little details, they take this soup from good to “oh my goodness, can I have the recipe?!”
Serving Suggestions for Creamy Garlic Parmesan Chicken Soup
Oh, the fun part, dressing up this already amazing soup! Here’s how we love to serve it in our house:
- Crusty bread is a must, A warm baguette or garlic bread for dipping takes this to next-level comfort food status. My kids call it “soup dunking” and it’s their favorite part.
- Keep it light, A simple arugula salad with lemon vinaigrette balances the richness perfectly. Just toss greens with olive oil, lemon juice, salt and pepper, done!
- Kid hack, Sprinkle extra parmesan on top and maybe a few cheese crackers “for texture” (wink). Suddenly it’s the most exciting dinner ever.
- Cold weather upgrade, On really chilly nights, I’ll float a pat of herb butter on each steaming bowl. It melts into the most glorious golden pools.
Honestly? Sometimes we eat it straight from the pot with big spoons. No judgment here!
Storage & Reheating Instructions
This creamy garlic parmesan chicken soup keeps beautifully! Store cooled leftovers in an airtight container in the fridge for up to 3 days. The cream can separate if frozen, so I don’t recommend freezing the finished soup. When reheating, do it gently over low heat and stir frequently, rushing it will make the cream curdle. If it looks a little separated, a quick whisk usually brings it right back together!
Nutritional Information
Okay, let’s talk numbers, but don’t let them scare you! This creamy garlic parmesan chicken soup is actually way more nutritious than you’d think for something that tastes this indulgent. Here’s the scoop per serving (about 1 generous bowl):
- 320 calories, Perfect for a satisfying meal that won’t weigh you down
- 18g fat (8g saturated), That’s where all the creamy goodness comes from
- 25g protein, Thanks to all that chicken, it’ll keep you full for hours
- 12g carbs (2g fiber), Mostly from the veggies, so it’s not too carb-heavy
- 650mg sodium, Pro tip: use low-sodium broth if you’re watching salt
Now, here’s the important part, these numbers can change depending on your substitutions. Swap heavy cream for coconut milk? Different fat content. Skip the carrots? Fewer carbs. That’s why I always say: “Nutrition varies with substitutions!” But no matter how you tweak it, this soup packs a serious nutritional punch while tasting like pure comfort.
FAQs About Creamy Garlic Parmesan Chicken Soup
Can I make this soup keto-friendly? Absolutely! Just use full-fat heavy cream and skip the carrots. This creamy keto chicken soup will keep you under 5g net carbs per serving while staying luxuriously rich.
Is this soup freezer-friendly? The broth freezes beautifully, but the dairy can separate. For best results, freeze just the broth base (chicken and veggies) then add fresh cream and parmesan when reheating.
How can I boost immunity in this soup? Stir in 1 tsp grated ginger or turmeric when sautéing vegetables, these superfoods transform it into an immune boosting chicken soup that fights inflammation while tasting amazing.
Nothing makes me happier than hearing how this creamy garlic parmesan chicken soup turns out in your kitchen! Did you add extra garlic like my crazy Uncle Joe? Maybe you tossed in some kale for a nutrition boost? I want to hear all about your twists and who you shared it with.
Snap a photo of that gorgeous bowl, bonus points if you catch the steam rising! Tag me on Instagram so I can see your masterpiece (and maybe steal your brilliant ideas). Or leave a star rating below, did it earn a perfect 5 from your toughest critic (looking at you, picky toddlers)?
This recipe has brought so much warmth to our family table over the years, and I love imagining it doing the same in your home. Now go grab that second helping, you’ve earned it!