Creamy Garlic Parmesan Chicken Soup blends rich double cream, savory chicken stock, and a punch of garlic into a silky broth, while shredded chicken adds tender bites. The Parmesan deepens the umami, and fresh parsley lifts the finish, making this comforting bowl perfect for quick weeknight dinners.
Ingredients
- 2 cups shredded cooked chicken
- 2 tablespoons butter
- 8 garlic cloves, peeled and minced
- 1 cup diced onion
- 1 cup diced celery
- 4 cups chicken stock
- 1 cup double cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley
Step-by-Step Instructions
- Melt butter in a large pot over medium heat (350°F) and sauté onion, celery, and garlic until fragrant and softened, about 4 minutes.
- Stir in dried thyme and cook 30 seconds longer to release its aroma.
- Add chicken stock and bring to a gentle boil, then reduce to a simmer for 5 minutes.
- Stir in shredded chicken and simmer until heated through, about 3 minutes.
- Reduce heat to low, pour in double cream, and whisk until the broth is smooth and glossy.
- Gradually whisk in grated Parmesan until fully melted; the soup should coat the back of a spoon.
- Season with salt and pepper, then remove from heat and sprinkle chopped parsley for color and freshness.
- Serve immediately in bowls, allowing the steam to reveal the creamy surface.
Tips for Success
- Use freshly grated Parmesan for better melt and flavor than pre‑shredded.
- Simmer gently; a rolling boil can cause the cream to separate.
- If the soup thickens too quickly, thin with extra stock or warm water.
- Taste and adjust seasoning at the end, as Parmesan adds saltiness.
- Add the chicken at the end to prevent it from drying out.
Storage
Cool the soup to room temperature, then refrigerate in an airtight container for up to 3 days. Freeze in a freezer‑safe jar for up to 2 months; thaw overnight and reheat gently over low heat, adding a splash of stock if needed.
Notes
Freshly grated Parmesan ensures a smooth melt. Keep heat low after adding cream to maintain silkiness.
FAQs
Can I use frozen shredded chicken?
Yes, thaw it completely and add it during the simmer step. Frozen chicken may release extra moisture, so adjust the stock amount if needed.
What can I substitute for double cream?
Half‑and‑half or whole milk mixed with a tablespoon of flour can work, but the soup will be less rich and slightly thinner.
How do I avoid a grainy texture from the Parmesan?
Grate the cheese fresh and whisk it in slowly over low heat; avoid high heat which can cause the proteins to clump.
