Can I use half-and-half instead of heavy cream?

Yes! Half-and-half works well and makes the soup a bit lighter. The texture will be slightly less rich, but still creamy and delicious.

Can I add vegetables to Garlic Parmesan Chicken Soup?

Absolutely. Spinach or kale are easy wins. You can also add chopped carrots or celery with the onion if you want more classic soup energy.

How do I store leftovers?

Let the soup cool, then store it in an airtight container in the fridge for 3–4 days . Reheat gently on the stove over low heat, stirring often.

Can I freeze this soup?

You can , but creamy soups sometimes change texture after freezing (they can separate a bit). If you plan to freeze it, consider freezing it before adding the cream and Parmesan, then add those when reheating.

What if my soup seems too salty?

Parmesan and broth can both bring salt. If it tastes salty, add a splash of cream, a bit more broth, or even a small peeled potato while simmering (then remove it) to help mellow things out.

10 Delicious Garlic Parmesan Chicken Soup Upgrades

Description

Creamy, cozy Garlic Parmesan Chicken Soup made on the stovetop with tender chicken, garlic, herbs, and melty Parmesan. Quick comfort in a bowl—perfect for busy weeknights.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
4 cups chicken broth
1 cup heavy cream (or half-and-half)
1 cup grated Parmesan cheese (plus extra for garnish)
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper, to taste
Fresh parsley, for garnish
Optional: 2 cups fresh spinach or kale

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Instructions

Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add chopped onion and cook about 5 minutes, until softened. Stir in garlic and cook 1–2 minutes, until fragrant.
Cook chicken: Add chicken pieces. Season with salt and pepper. Cook 5–7 minutes, stirring occasionally, until chicken is no longer pink.
Simmer: Pour in chicken broth, thyme, and basil. Bring to a boil, then reduce heat and simmer 10–15 minutes.
Make it creamy: Stir in heavy cream. Add Parmesan gradually, stirring until melted and creamy. If using spinach or kale, stir it in and cook until wilted.
Finish and serve: Taste and adjust salt/pepper. Ladle into bowls and garnish with parsley and extra Parmesan.

Notes

Parmesan tip: Freshly grated Parmesan melts smoother than pre-shredded.

Make it lighter: Use half-and-half instead of heavy cream.

Add greens: Spinach or kale wilts fast and adds a little “I’m thriving” energy.

Leftovers: Store in the fridge 3–4 days; reheat gently on low so the cream stays smooth.

Freezing: Creamy soups can separate. If you plan to freeze, freeze before adding cream/Parmesan, then stir them in after reheating.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 395 kcal
Sugar: 2 g
Sodium: 720 mg
Fat: 27 g
Saturated Fat: 14 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 30 g
Cholesterol: 130 mg