Description
Creamy Garlic Parmesan Chicken Soup is the ultimate comfort food for busy nights—a cozy, one-pot easy recipe loaded with tender chicken, orzo, and a rich garlic-Parmesan broth. Whether you’re craving quick breakfast or dinner ideas, planning an easy dinner for the family, or just want new food ideas for your weekly rotation, this bowl-worthy favorite fits right in with your breakfast ideas, dinner ideas, and healthy snack cravings by giving you a satisfying, protein-packed meal that feels indulgent but comes together with simple ingredients.
Ingredients
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium yellow onion finely diced
2 medium carrots diced
2 celery stalks diced
6 cloves garlic minced
1 1/2 pounds boneless skinless chicken breasts cut into bite-size pieces
1 teaspoon kosher salt plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes optional
1/3 cup all purpose flour
6 cups low sodium chicken broth
1 cup heavy cream
1 cup whole milk
1 cup freshly grated Parmesan cheese plus more for serving
1 cup uncooked orzo or other small pasta
2 tablespoons chopped fresh parsley plus more for serving
1 tablespoon fresh lemon juice
Instructions
1. Heat the olive oil and butter in a large heavy-bottomed pot over medium heat until the butter is melted and foamy.
2. Add the diced onion, carrots, and celery with a pinch of salt. Cook, stirring often, until the vegetables are softened and just starting to turn golden around the edges, about 6 to 8 minutes.
3. Stir in the minced garlic, Italian seasoning, black pepper, and crushed red pepper flakes if using. Cook for 30 to 60 seconds, just until the garlic is fragrant.
4. Add the chicken pieces to the pot and cook, stirring occasionally, until the outside of the chicken is opaque, about 4 to 5 minutes. It does not need to be fully cooked yet.
5. Sprinkle the flour evenly over the chicken and vegetables. Stir constantly for 1 to 2 minutes to coat everything and cook off the raw flour taste.
6. Slowly pour in the chicken broth while stirring to avoid lumps, then bring the soup to a gentle simmer.
7. Stir in the orzo and cook, stirring occasionally, until the pasta is tender and the chicken is cooked through, about 10 to 12 minutes.
8. Reduce the heat to low. Stir in the heavy cream and whole milk, then add the Parmesan cheese a handful at a time, stirring until completely melted and the broth is smooth and creamy. Do not let the soup boil once the dairy has been added.
9. Stir in the lemon juice and chopped parsley. Taste and adjust the seasoning with more salt and pepper as needed.
10. Ladle the soup into bowls, garnish with extra Parmesan and parsley, and serve hot with crusty bread for dipping.
Notes
For the creamiest texture, grate your Parmesan from a block instead of using pre-shredded cheese, which can contain anti-caking agents that prevent smooth melting.
The soup will thicken as it sits and the orzo absorbs more liquid; thin leftovers with a splash of chicken broth or milk while reheating over low heat.
To make this soup ahead for meal prep or freezing, cook the orzo separately and add it to each bowl when serving so it keeps its texture.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 5
- Sodium: 900
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
- Cholesterol: 145
Keywords: garlic parmesan chicken soup, creamy chicken soup, easy dinner, comfort food, weeknight dinner, easy recipe, food ideas