Garlic Parmesan Chicken Soup (Printer-Friendly)

Creamy soup with tender chicken, garlic, and Parmesan ready in 35 minutes

# What You'll 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

# How to Make It:

01 - Melt butter in large pot over medium heat. Add onion, carrots, and celery. Sauté 4–5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook 30 seconds until fragrant, being careful not to burn.
03 - Add cooked chicken, thyme, basil, pepper, and pinch of salt. Stir well to distribute seasonings.
04 - Pour in chicken broth. Bring to gentle boil, then reduce heat to low and simmer 10 minutes to develop flavors.
05 - Stir in milk or half-and-half and Parmesan cheese. Continue stirring until cheese fully melts and soup becomes creamy, 3–4 minutes.
06 - Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley and additional Parmesan if desired.

# Expert Advice:

01 -
  • This comes together in 35 minutes flat but tastes like it simmered all day
  • The roasted rotisserie chicken shortcut means less prep without sacrificing flavor
02 -
  • Add milk off the heat or keep the temperature low to prevent separating
  • Grate your own Parmesan because the pre-grated stuff creates a grainy texture
03 -
  • Let the soup cool slightly before refrigerating to prevent separation
  • Reheat gently over low heat, stirring often to bring the creaminess back together

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