Garlic Parmesan Chicken Soup (Printable Version)

Rich, creamy soup with tender chicken, garlic, and Parmesan ready in 35 minutes.

# What You Need:

01 - 2 cups cooked chicken breast, shredded or diced

02 - 1 medium onion, finely chopped

03 - 3 cloves garlic, minced

04 - 2 medium carrots, diced

05 - 2 celery stalks, diced

06 - 4 cups chicken broth

07 - 1 cup whole milk or half-and-half

08 - 3/4 cup freshly grated Parmesan cheese

09 - 1/2 teaspoon dried thyme

10 - 1/2 teaspoon dried basil

11 - 1/4 teaspoon black pepper

12 - Salt, to taste

13 - 2 tablespoons unsalted butter

14 - Fresh parsley, chopped

15 - Extra Parmesan, for serving

01 - Melt butter in large pot over medium heat. Add onion, carrots, and celery. Sauté 4–5 minutes until vegetables 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 evenly.

04 - Pour in chicken broth and bring to gentle boil. Reduce heat and simmer 10 minutes to meld flavors.

05 - Stir in milk or half-and-half and Parmesan cheese. Continue stirring until cheese fully melts and soup becomes creamy, about 3–4 minutes.

06 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley and extra Parmesan if desired.

01 -

This soup comes together in under 40 minutes but tastes like it simmered all day
The combination of garlic and Parmesan creates an incredibly rich flavor without being heavy
It transforms leftover chicken into something completely new and exciting

02 -

Avoid boiling the soup after adding the dairy or it may separate and become grainy
Grate your own Parmesan because pre-grated cheese contains anti-caking agents that prevent smooth melting

03 -

For a thicker soup, whisk 1 tablespoon cornstarch with 2 tablespoons cold water before adding the milk
Use a microplane to grate your garlic so it disappears into the soup without any harsh bites