Go Back
–+ servings
Garlic Parmesan Chicken Soup

Garlic Parmesan Chicken Soup: Creamy Comfort in Every Spoon

Indulge in Garlic Parmesan Chicken Soup, a creamy delight perfect for chilly evenings, combining tender chicken and delicate pasta.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 3 minutes
Total Time 33 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil if needed.
  • 2 tablespoons Butter Can use margarine in a pinch.
  • 1 Onion Essential aromatic for flavor.
  • 2 medium Carrots Feel free to substitute with celery.
  • 4 cloves Garlic Fresh garlic is best.
  • 1 pound Chicken Breasts or Thighs Rotisserie chicken is a great alternative.
For the Broth & Seasoning
  • 6 cups Low-Sodium Chicken Broth Vegetable broth can lighten it up.
  • 1 tablespoon Italian Seasoning Oregano and basil can be substitutes.
For the Creaminess
  • 1 cup Short Pasta (Ditalini or Small Shells) Opt for gluten-free pasta or omit for a low-carb version.
  • 1 cup Heavy Cream Fat-free varieties not recommended.
  • 1 cup Freshly Grated Parmesan Cheese Avoid pre-shredded cheese for creaminess.
For Seasoning & Finish
  • Salt Adjust to taste.
  • Black Pepper Adjust to taste.
  • 1 handful Fresh Parsley Can substitute with chives or thyme.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat until melted and bubbling. Add one chopped onion and 2 diced carrots, seasoning with a pinch of salt. Sauté for about 5 minutes until soft.
  2. Stir in 4 minced garlic cloves, cooking for an additional 30 seconds until fragrant.
  3. Nestle in 1 pound of raw chicken and pour in 6 cups of chicken broth, adding 1 tablespoon of Italian seasoning. Bring to a boil, then reduce to simmer for 15-20 minutes.
  4. Once the chicken is cooked, shred it and return to the pot.
  5. Add in 1 cup of short pasta and cook for 8-10 minutes, monitoring closely.
  6. Stir in 1 cup of heavy cream and 1 cup of Parmesan cheese gradually for a smooth texture.
  7. Fold in a handful of chopped parsley and season with salt and pepper to taste. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 3000IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Tempering the cream before adding can prevent splitting. Freshly grated cheese is recommended for the best flavor and texture.

Tried this recipe?

Let us know how it was!