Creamy Garlic Parmesan Chicken Soup

A Pot Full of Memories

My kitchen always smells like garlic on soup day. It reminds me of my own grandma. She believed garlic kept you healthy and happy. I think she was right about that.

This soup is my new version of her old recipe. I added some cheese to make it creamy. Doesn’t that smell amazing when it starts to bubble? It makes the whole house feel warm and safe.

Let’s Get Cooking

First, we give our chicken pieces a good sprinkle of salt and spices. The red pepper flakes are my little secret. They add just a tiny bit of a kick.

We brown the chicken in a big pot. You will hear a happy sizzle. That sound means you are doing it right. Then we cook the onion and garlic in that same tasty pot.

The Magic Part

Now for the fun part. We pour in the broth, cream, and milk. The pasta and chicken go back in too. Everything cooks together in one pot. I love recipes like that.

One time, my grandson saw the little shell pasta and called it “soup snails.” I still laugh at that. Fun fact: The shape of shell pasta is perfect for holding little pools of the creamy soup. Do you have a favorite pasta shape for soup?

Why This Soup Feels So Good

This matters because cooking for someone is a way to say “I care.” You are making more than food. You are making a memory.

Sharing a warm bowl of soup can turn a bad day around. It is a simple comfort. That is why these recipes are worth learning. What is a food that always makes you feel better?

The Final Touch

When the pasta is soft, we stir in the cheeses. Watch the Parmesan and mozzarella melt into the soup. It turns everything so smooth and rich.

A little fresh parsley on top makes it look pretty. It also adds a fresh taste. This step matters because we eat with our eyes first. Making food look nice is a gift to the person you are serving.

Your Soup Story

I have shared my story with you. Now I would love to hear yours. Does your family have a special soup recipe?

Maybe you can make this one and tell me how it went. I hope it fills your kitchen with good smells and your belly with warmth. What is the best thing you learned to cook this year?

Ingredients:

Ingredient	Amount	Notes
Extra virgin olive oil	2 tablespoons
Boneless, skinless chicken breasts	1 pound	Diced into bite-sized pieces
Kosher salt	1 teaspoon
Italian seasoning	1 teaspoon
Freshly ground black pepper	1/2 teaspoon
Crushed red pepper flakes	1/4 teaspoon
Yellow onion	1 medium	Diced
Garlic	2 teaspoons	Minced
Chicken broth	4 cups (32 ounces)
Heavy cream	1 cup (238 g)
Whole milk	1 cup
Small shell pasta	1 1/2 cups (139.5 g)	Uncooked
Parmesan cheese	1 cup (100 g)	Freshly grated, plus more for serving
Mozzarella cheese	1/2 cup (56.5 g)	Shredded
Fresh parsley		Chopped, for garnish

A Bowl of Cozy Comfort

Hello, my dear! Come sit with me for a bit. I want to tell you about my Creamy Garlic Parmesan Chicken Soup. This soup is like a warm hug on a chilly day. My grandson asks for it every time he visits. He says it’s his favorite. I still laugh at that.

It all starts with simple, good things from your kitchen. You probably have most of them already. The smell of garlic and onion cooking is just wonderful. It makes the whole house feel like a home. Doesn’t that smell amazing? Let’s get our pot ready.

Step 1: First, we get our chicken ready. Cut it into little bite-sized pieces. Put them in a bowl. Now, sprinkle on the salt, Italian seasoning, black pepper, and red pepper flakes. Give it a good toss with your hands. This makes sure every piece is happy and full of flavor.

Step 2: Heat up your olive oil in a big pot. You want it nice and warm. Carefully add your chicken pieces. We just want to give them a little color. Cook them for a few minutes until they are not pink anymore. Then take them out and set them aside. (A hard-learned tip: Don’t crowd the chicken! Cook it in two batches if your pot is small. It browns much better that way.)

Step 3: Now, put your diced onion into that same pot. All the good chicken bits are still in there. The onion will get soft and sweet. It takes about five minutes. Then stir in your minced garlic. Oh, the smell is just heavenly! Cook it for one more minute. You don’t want the garlic to burn.

Step 4: Time for the creamy part! Pour in your chicken broth. Then add the heavy cream and milk. Whisk it all together. It will look so pretty. Now, add the uncooked pasta and your chicken back to the pot. Do you know another name for small shell pasta? Share below!

Step 5: Bring your soup to a gentle bubble. Let it simmer without a lid. The pasta will get soft and tender. This takes about ten to twelve minutes. Stir it now and then so nothing sticks. You will know it’s ready when the pasta is perfect.

Step 6: Turn the heat down to low. Now for the magic! Stir in the Parmesan and mozzarella cheeses. Keep stirring until they melt all the way. The soup will become smooth and creamy. It’s my favorite part to watch. Then it’s ready to eat!

Ladle the soup into bowls. Top it with a little extra Parmesan and some fresh parsley. It makes it look so special. I love to serve this with a big smile.

Cook Time: 25–30 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Dinner, Soup

Let’s Mix It Up!

This soup is wonderful as it is. But you can also have fun and change it. I like to try new things sometimes. It keeps cooking exciting. Here are a few ideas I’ve tried for my friends.

Veggie Lover’s Dream: Skip the chicken. Add chopped carrots and celery with the onion. Toss in a handful of spinach at the end.

Extra Spicy Kick: Use a spicy Italian sausage instead of chicken. Add an extra pinch of those red pepper flakes. It will warm you right up!

Summer Garden Twist: Stir in a cup of fresh corn and some chopped zucchini. It tastes like sunshine in a bowl. So fresh and light.

Which one would you try first? Comment below!

The Perfect Cozy Dinner

Now, what to serve with our lovely soup? You don’t need much. A simple side makes the meal complete. I think a crisp green salad is just perfect. It adds a nice, fresh crunch. A slice of warm, crusty bread is wonderful, too. You can dip it right into the creamy soup.

For a drink, I have two favorites. On a cold night, a mug of hot apple cider is so nice. It’s sweet and cozy. For the grown-ups, a glass of chilled Chardonnay pairs beautifully. It’s a crisp white wine that tastes lovely with the creamy parmesan. Which would you choose tonight?

Keeping Your Cozy Soup Perfect

Let’s talk about keeping your soup tasty for later. First, let it cool completely. Then pop it in the fridge for up to three days. The pasta will soak up the broth, so it gets thicker overnight.

You can freeze it for a busy night. I remember my first time; I was so proud of my big batch, but I forgot to leave out the pasta. It got a bit soft when I reheated it. So for the freezer, I suggest leaving the pasta out and cooking it fresh when you reheat.

Reheating is simple. Warm it on the stove over low heat. Stir it often so the cream doesn’t separate. Add a splash of broth or milk if it’s too thick. This matters because a good plan means a good meal anytime.

Batch cooking saves you on a tiring day. It makes your future self very happy. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Soup Troubles

Sometimes our cooking needs a little help. Here are easy fixes. If your soup is too thin, let it simmer a bit longer. The extra heat will thicken the creamy broth and make the flavor richer and deeper.

Is your cheese clumping? Always shred your own cheese. The bagged kind has starch that can make it stringy. I remember when my cheese would not melt right; a friend taught me this trick. It makes your soup wonderfully smooth.

If the chicken is dry, you might have cooked it too long. Just simmer it until it’s no longer pink inside. This matters because tender chicken makes the soup feel cozy. Solving small problems builds your cooking confidence. Which of these problems have you run into before?

Your Soup Questions, Answered

Q: Can I make this gluten-free?

A: Yes! Just use your favorite gluten-free pasta. It works just as well.

Q: Can I make it ahead?

A: You can prepare it the day before. Keep it in the fridge. The flavors get even better.

Q: What if I don’t have heavy cream?

A: You can use all whole milk. The soup will be a little lighter but still creamy.

Q: Can I double the recipe?

A: Of course! Use a very big pot. It is perfect for feeding a crowd.

Q: Is the red pepper necessary?

A: No, it is optional. It just gives a nice little warm feeling. Fun fact: A little spice can actually make creamy food taste even creamier! Which tip will you try first?

From My Kitchen to Yours

I hope you love this soup as much as I do. It is a hug in a bowl. Making it for people you love is a special thing. I would be so happy to see your creations.

Please share your photos with me. It makes my day to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest! I can’t wait to see your cozy bowls of soup.

Happy cooking!

—Olivia Hartwell.