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A close-up, photorealistic view of creamy Garlic Parmesan Chicken Soup in a rustic white bowl. Chunks of shredded chicken are visible in the thick, savory broth, topped with parmesan and parsley.

Garlic Parmesan Chicken Soup: The Coziest, Creamiest Recipe

An incredibly creamy and savory Garlic Parmesan Chicken Soup recipe. Made with tender shredded chicken, a rich garlic-parmesan broth, and ready in under an hour. This is the ultimate comfort food for any weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner, Lunch, Soup
Cuisine: American, Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp Unsalted Butter 57g
  • 1 head Garlic, finely minced
  • 1/4 cup All-Purpose Flour 30g
  • 4 cups Low-Sodium Chicken Broth 960ml
  • 1 cup Heavy Cream 240ml
  • 3 cups Cooked Shredded Chicken Rotisserie chicken works well
  • 1 cup Freshly Grated Parmesan Cheese 100g
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste
  • 2 tbsp Freshly Chopped Parsley for garnish
  • 4 slices Artisan Bread for toasting

Equipment

  • 1 Dutch oven or heavy-bottomed pot
  • 1 Whisk

Method
 

  1. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the minced garlic and sauté for 60-90 seconds until fragrant, being careful not to brown it.
  2. Sprinkle the flour over the garlic butter and whisk constantly for 2 minutes to cook out the raw flour taste. This will form a thick paste (a roux).
  3. Gradually pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for about 5 minutes, or until the broth has thickened.
  4. Reduce the heat to low. Slowly stir in the heavy cream. Add the grated Parmesan cheese in handfuls, stirring until melted and the soup is smooth. Do not let the soup boil.
  5. Stir in the shredded chicken, salt, and pepper. Allow the soup to heat through for another 5 minutes on low heat.
  6. Ladle the soup into rustic bowls. Garnish generously with freshly chopped parsley and extra shredded Parmesan. Serve immediately with a slice of golden toasted artisan bread on the side.

Notes

Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make your soup grainy. Grating from a block of Parmesan Reggiano will give you the smoothest, most flavorful result.
Don't Scorch the Garlic: Burnt garlic will make the entire soup bitter. Cook it just until fragrant over medium heat.
Taste and Adjust: Always taste your soup before serving. Depending on the saltiness of your broth and cheese, you may need to adjust the salt and pepper.