There’s something magical about a bowl of creamy, comforting soup on a chilly evening—especially when it’s packed with garlicky goodness and rich Parmesan flavor. My Garlic Parmesan Chicken Chowder Soup has become a weeknight hero in our house because it’s ready in just 35 minutes yet tastes like it simmered all day. I first made this on a desperate “what’s-in-the-pantry” night, and now my family requests it weekly. The secret? Freshly grated Parmesan melts into the broth, creating this luxuriously smooth texture that clings to every bite of tender chicken and veggies. Trust me, one spoonful and you’ll be hooked!
Why You’ll Love This Garlic Parmesan Chicken Chowder Soup
This soup is my go-to for so many reasons—let me count the ways you’ll adore it too:
- Creamy dreaminess: That silky texture from the heavy cream and melted Parmesan will have you licking the spoon
- Weeknight magic: Ready in 35 minutes flat—faster than pizza delivery!
- Flavor bomb: Garlic and Parmesan create this umami-rich base that’s downright addictive
- One-pot wonder: Minimal cleanup means more time to enjoy that second bowl
- Kid-approved: Even my picky eater asks for “the cheesy chicken soup”
Seriously, this chowder checks all the boxes—it’s comfort food that doesn’t compromise on flavor or convenience.
Ingredients for Garlic Parmesan Chicken Chowder Soup
Here’s everything you’ll need to make this cozy bowl of goodness – I promise it’s all simple stuff you might already have:
- 2 tbsp olive oil – for that perfect sauté
- 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
- 4 cloves garlic, minced (yes, really 4 – we’re serious about garlic here!)
- 1 onion, chopped – yellow or white works great
- 2 carrots, diced – no need to peel if they’re fresh
- 2 celery stalks, diced – leaves add extra flavor if you’ve got them
- 4 cups chicken broth – homemade or good quality store-bought
- 1 cup heavy cream – the secret to that luxurious texture
- 1/2 cup grated Parmesan cheese – see my note below about this!
- 1 tsp dried thyme + 1 tsp dried parsley – our flavor boosters
- Salt and pepper – to taste, because seasoning is everything
Ingredient Notes & Substitutions
A few quick swaps if you’re in a pinch: half-and-half works instead of heavy cream (just simmer longer to thicken), and turkey makes a great chicken alternative. But hear me out on the Parmesan – the pre-shredded stuff won’t melt as smoothly. That block of fresh Parmesan you grate yourself? It makes ALL the difference in creating that velvety texture we love. Promise it’s worth the extra minute of grating!
How to Make Garlic Parmesan Chicken Chowder Soup
Okay, let’s get cooking! This chowder comes together so easily – just follow these simple steps and you’ll have a steaming bowl of comfort in no time:
- Brown that chicken: Heat olive oil in your favorite soup pot over medium heat. Add diced chicken and cook until it’s golden on all sides (about 5 minutes). Don’t stir too much – we want those tasty browned bits!
- Sweat the veggies: Toss in garlic, onion, carrots, and celery. Stir everything together and let it cook until the onions turn translucent (another 5 minutes). Your kitchen will smell AMAZING right about now.
- Bring on the broth: Pour in chicken broth and crank the heat to bring it to a lively boil. Then reduce to a gentle simmer for 15 minutes – this lets all those flavors get to know each other.
- Creamy magic time: Lower the heat and stir in heavy cream, Parmesan, thyme, and parsley. Go slow with the cheese – we want it to melt evenly without clumping. Let it bubble gently for 5 minutes until thickened slightly.
- Taste and tweak: Now’s when you adjust salt and pepper to your liking. I always sneak an extra pinch of Parmesan at this point – shhh!
That’s it! In less time than it takes to watch a sitcom episode, you’ve got restaurant-worthy chowder ready to serve. If you’re looking for something delicious to serve alongside this soup, check out my recipe for easy cornbread muffins!
Tips for Perfect Garlic Parmesan Chicken Chowder Soup
Here are my hard-earned secrets for chowder success:
- Cut chicken pieces evenly so they cook uniformly – nobody wants rubbery bits!
- Add Parmesan gradually while stirring constantly to prevent that grainy texture
- Season at the END – Parmesan and broth can be salty, so taste before adding more salt
- If it thickens too much, just stir in a splash of warm broth to loosen it up
Remember – good soup can’t be rushed. Let those flavors develop and you’ll be rewarded! For more cozy dinner ideas, browse my collection of dinner ideas.
Serving Suggestions for Garlic Parmesan Chicken Chowder Soup
Oh, let me tell you how we love to serve this chowder! A crusty baguette is mandatory for soaking up every last drop – I usually tear off hunks right at the table. For something fresh, a simple green salad with lemon vinaigrette cuts through the richness perfectly. And never, ever skip the extra Parmesan sprinkle on top – it makes those first steamy bites absolutely magical! You can find more serving inspiration on my Pinterest page.
Storage & Reheating Instructions
This chowder keeps beautifully in the fridge for up to 3 days – just store it in an airtight container. When reheating, go low and slow on the stovetop with a splash of chicken broth to bring back that creamy texture. A word of warning: it thickens as it sits, so don’t panic if your leftovers look extra rich – that’s just the Parmesan working its magic!
Garlic Parmesan Chicken Chowder Soup FAQs
I get asked these questions all the time – here are my tried-and-true answers to help you make the best chowder possible:
Can I freeze this soup?
Honestly? I don’t recommend it. The cream base can separate when thawed, and the texture just isn’t the same. But it keeps so well in the fridge for 3 days that I usually just make a fresh batch!
Is pre-shredded Parmesan okay?
It’ll work in a pinch, but fresh-grated Parmesan melts way smoother without that grainy texture. Those pre-shredded bags have anti-caking agents that just don’t dissolve the same. Trust me – two minutes with a box grater makes all the difference!
How can I make it thicker?
Easy! Just let it simmer uncovered for a few extra minutes to reduce. If you’re really in a hurry, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in – but I prefer the slow-thickening method for the best flavor. If you want another thick and comforting option, try my cheesy beef and potato soup!
Can I make it lighter?
Absolutely! Swap half the heavy cream for whole milk, or use half-and-half. The soup will still be creamy, just not quite as rich. (But between us? The full-fat version is worth every calorie!)
Nutritional Information
Here’s the scoop on what’s in each comforting bowl (remember, these are estimates and may vary based on your specific ingredients):
- Calories: 320 per serving
- Fat: 18g (8g saturated)
- Protein: 25g – all that chicken packs a punch!
- Carbs: 12g (2g fiber)
Not bad for something this creamy and satisfying, right? The Parmesan gives you a calcium boost too!
Did You Make This Recipe?
Nothing makes me happier than seeing your versions of this cozy chowder! Snap a photo of your steaming bowl and tag me – I want to hear all about your garlic-Parmesan adventures. Did you add any fun twists? Leave a rating below and let’s keep the comfort food conversation going!
Print
35-Min Garlic Parmesan Chicken Chowder Soup to Die For
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Low Lactose
Description
A creamy and flavorful chowder soup with tender chicken, garlic, and Parmesan cheese.
Ingredients
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until browned, about 5 minutes.
- Add minced garlic, onion, carrots, and celery. Sauté until vegetables soften, about 5 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in heavy cream, Parmesan cheese, thyme, and parsley.
- Cook for another 5 minutes until cheese melts and soup thickens.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Use fresh Parmesan for better flavor.
- Adjust creaminess by adding more or less heavy cream.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American