Garlic Parmesan Chicken Soup
Indulge in the ultimate comfort food with this creamy Garlic Parmesan Chicken Soup. This rich and savory dish combines tender shredded chicken, al dente pasta, and a velvety broth infused with aromatic garlic and nutty Parmesan cheese. It's a soul-warming meal that's surprisingly easy to prepare, perfect for cozy evenings or a comforting family dinner.
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Rich, creamy, and incredibly comforting, perfect for any season.
- Packed with savory garlic and nutty Parmesan cheese for irresistible flavor.
- A satisfying one-pot meal that's surprisingly quick to prepare.
- Versatile and easily adaptable to your family's preferences.
- A true crowd-pleaser that appeals to both adults and children.
Ingredients
- 15 ml (1 tablespoon) olive oil
- 14 g (1 tablespoon) unsalted butter
- 1 medium onion (approximately 150g), finely chopped
- 2 medium carrots (approximately 150g), peeled and chopped into small pieces
- 6 cloves garlic (approximately 25g), freshly minced
- 450 g (1 pound) boneless, skinless chicken breasts or thighs
- 1.4 liters (6 cups) low-sodium chicken broth
- 5 ml (1 teaspoon) Italian seasoning blend
- 90-120 g (1 cup) short pasta, such as ditalini or small shells
- 240 ml (1 cup) heavy cream (35% fat)
- 100 g (1 cup) freshly grated Parmesan cheese, plus extra for serving
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 30 ml (2 tablespoons) fresh parsley, finely chopped, for garnish
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted and shimmering. Add the chopped onions and carrots along with a small pinch of salt. Sauté, stirring occasionally, for 6-8 minutes, or until the vegetables have softened and the onions are translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Introduce the chicken breasts or thighs, chicken broth, and Italian seasoning to the pot. Increase the heat to bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer. Cover the pot and cook for 15-20 minutes, or until the chicken is thoroughly cooked through and very tender. This gentle simmering helps ensure the chicken remains moist and easy to shred.
- Carefully remove the cooked chicken from the pot and transfer it to a cutting board or shallow dish. Using two forks, shred the chicken into bite-sized pieces. Once shredded, return all of the tender chicken back into the soup pot. This provides a lovely texture throughout the soup.
- Add the short pasta to the simmering soup. Continue to cook, stirring frequently to prevent the pasta from sticking to the bottom of the pot, for 8-10 minutes, or according to package directions, until the pasta is perfectly al dente. It should be tender with a slight bite.
- Turn off the heat and allow the soup to cool for 2-3 minutes. This crucial step prevents the cream and cheese from curdling or splitting. Slowly pour in the heavy cream, stirring gently to incorporate it evenly. Then, add the freshly grated Parmesan cheese a handful at a time, stirring constantly until each addition is fully melted and smooth, creating a luxurious, velvety consistency.
- Stir in the fresh chopped parsley. Taste the soup and season generously with sea salt and freshly ground black pepper to your preference. Ladle the warm soup into bowls and serve immediately, garnished with an extra sprinkle of grated Parmesan cheese on top for an added layer of flavor.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven (5-6 liter capacity)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Ladle
- Two forks (for shredding chicken)
- Wooden spoon or sturdy whisk
Essential Success Tips
- Use freshly grated Parmesan cheese for the best flavor and melting quality; pre-shredded varieties can contain anti-caking agents that affect texture.
- Do not boil the soup after adding the heavy cream and Parmesan. High heat can cause dairy to separate or curdle, resulting in a grainy texture.
- Cook the pasta only until al dente; it will continue to absorb liquid and soften slightly as it sits in the hot soup.
- Adjust the seasoning at the end. The chicken broth, Parmesan, and salt all contribute salinity, so taste and add salt and pepper incrementally.
- Allow the soup to cool slightly off the heat before stirring in the cream and cheese to prevent curdling, ensuring a silky-smooth finish.
Professional Cooking Secrets
- To deepen the flavor profile, lightly toast the Italian seasoning in the hot olive oil and butter for about 15-20 seconds before adding the onions and carrots. This 'blooming' process releases more intense aromas.
- For an even richer broth, deglaze the pot after sautéing the aromatics with a splash of dry white wine (e.g., Chardonnay or Pinot Grigio) or a touch of vermouth, scraping up any browned bits from the bottom before adding the chicken broth.
- Consider adding a bay leaf or a sprig of fresh thyme to the broth while the chicken is simmering. Remember to remove them before shredding the chicken and adding the cream.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Note that the pasta will continue to absorb liquid and may become softer; you might need to add a splash of extra broth when reheating.
- Variations: Feel free to add a cup of fresh spinach or kale during the last few minutes of cooking for added greens. You can also experiment with other small pasta shapes like orzo or mini penne.
- For a thicker soup: If you prefer a very thick soup, you can make a roux by whisking 15g (1 tablespoon) flour with the melted butter before adding the onions. Cook for 1 minute, then proceed with the recipe.
Frequently Asked Questions
Can I make Garlic Parmesan Chicken Soup ahead of time?
Yes, you can prepare the soup ahead of time, but it's best to cook the pasta separately and add it just before serving to prevent it from getting too mushy. Alternatively, you can make the base and add fresh pasta when reheating. The flavors often meld even better overnight!
How can I make this soup gluten-free?
To make this soup gluten-free, simply use your favorite brand of gluten-free short pasta. The rest of the ingredients are naturally gluten-free, assuming your chicken broth does not contain gluten-derived additives.
What kind of chicken is best for this soup?
Both boneless, skinless chicken breasts and thighs work wonderfully. Chicken breasts will result in leaner, lighter soup, while chicken thighs will add a richer, more succulent flavor and texture due to their higher fat content.
Nutrition Facts (Per Serving)
Calories: approximately 480-520, Protein: 38-42g, Fat: 30-35g, Carbohydrates: 25-30g (per serving, estimated based on 6 servings and specific ingredients used).
Allergy Information
Contains dairy (butter, heavy cream, Parmesan cheese) and gluten (short pasta). For a gluten-free version, use gluten-free pasta. Individuals with dairy allergies should avoid this dish or seek suitable plant-based, dairy-free alternatives for cream and cheese.
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