Creamy Garlic Parmesan Chicken Soup
This creamy garlic parmesan chicken soup is rich, comforting, and packed with tender shredded chicken, fresh garlic, and freshly grated parmesan cheese. It’s an easy one-pot meal that delivers bold flavor with a smooth, velvety texture, perfect for cozy dinners or quick weeknight meals.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Forks for shredding chicken
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 celery stalks chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Season the chicken breasts with salt and black pepper on both sides.
- In a large pot over medium heat, melt the butter.
- Add the chicken breasts and cook for 5-6 minutes per side until lightly golden and cooked through. Remove from the pot and set aside.
- In the same pot, add the chopped onion and celery. Cook for 3-4 minutes until softened.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the chicken broth and bring to a gentle simmer.
- Shred the cooked chicken using two forks and return it to the pot.
- Reduce the heat to low and slowly stir in the heavy cream.
- Gradually add the freshly grated parmesan cheese, stirring continuously until fully melted and smooth.
- Add Italian seasoning and adjust salt and pepper if needed.
- Simmer gently for 5-7 minutes until slightly thickened.
- Remove from heat and let the soup rest for 5 minutes before serving.
- Garnish with fresh chopped parsley and extra parmesan if desired.
Notes
Nutritional Information (Approximate per serving)
- Calories: 420 kcal
- Protein: 32 g
- Fat: 30 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Calcium: 20% DV
