Garlic Parmesan Chicken Soup Recipe
Dive into a bowl of pure comfort and robust flavor with this incredible Garlic Parmesan Chicken Soup Recipe. This hearty, protein-packed soup blends savory chicken with aromatic garlic, creamy Parmesan, and tender vegetables, creating a meal that feels indulgent yet perfectly fuels your active lifestyle.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 large yellow onion, diced
- 4 carrots, peeled and diced
- 4 celery stalks, diced
- 8-10 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1.5 lbs boneless, skinless chicken breasts or thighs, cooked and shredded
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup chopped fresh parsley or chives, for garnish
Instructions
- Heat olive oil in a large Dutch oven or stockpot over medium heat. Add diced onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until vegetables soften.
- Stir in the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for another 1-2 minutes until fragrant.
- Pour in the chicken broth and canned diced tomatoes. Scrape up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes.
- Add the cooked and shredded chicken to the soup. Stir well and continue to simmer for another 5 minutes.
- Remove the pot from heat and stir in the grated Parmesan cheese until melted.
- Season with salt and freshly ground black pepper. Serve hot, garnished with fresh parsley or chives and extra Parmesan.
Notes
Cool completely before storing in an airtight container. Refrigerate for up to 3-4 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave.