Garlic Parmesan Chicken Soup (Print View)

Creamy, protein-packed comfort featuring tender chicken, aromatic garlic, and rich Parmesan in a velvety broth.

# What You'll Need:

→ Base

01 - 2 tablespoons olive oil
02 - 1 medium onion, chopped
03 - 4 cloves garlic, minced

→ Chicken

04 - 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

→ Liquid & Dairy

05 - 4 cups chicken broth
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese, plus extra for garnish

→ Seasonings

08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried basil
10 - Salt and pepper, to taste

→ Optional Add-ins

11 - 2 cups fresh spinach or kale, roughly chopped

→ Garnish

12 - Fresh parsley, chopped
13 - Extra Parmesan cheese

# How to Prepare:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 to 2 minutes until fragrant, being careful not to brown.
03 - Add chicken pieces and season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until chicken is no longer pink and begins to turn golden.
04 - Pour in chicken broth and add dried thyme and basil. Bring to a boil, then reduce heat to low and simmer for 10 to 15 minutes until chicken is cooked through and flavors have melded.
05 - Lower heat and stir in heavy cream. Gradually add Parmesan cheese, about 1/4 cup at a time, stirring constantly until smooth and creamy.
06 - If using spinach or kale, add to pot and stir until wilted, approximately 1 to 2 minutes.
07 - Taste soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls and garnish with fresh parsley and extra Parmesan cheese. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like a hug from the inside out, creamy and garlicky without being heavy.
  • You can have it on the table in 40 minutes, most of that hands-off simmering time.
  • The Parmesan melts into the broth and creates this velvety texture that makes every spoonful feel indulgent.
  • It reheats beautifully, so leftovers are just as good the next day.
02 -
  • Add the Parmesan on low heat and stir constantly, or it will seize up into grainy clumps instead of melting smooth.
  • Freshly grated Parmesan makes all the difference, the pre-shredded kind has anti-caking agents that ruin the texture.
  • Do not let the garlic brown, it turns bitter fast and you cannot undo it.
  • If the soup gets too thick, thin it with a splash of broth or cream instead of water.
03 -
  • Warm your bowls in the oven for a few minutes before serving so the soup stays hot longer.
  • If the soup is too rich for you, use half-and-half instead of heavy cream and reduce the Parmesan to 3/4 cup.
  • Make a double batch and freeze half before adding the cream, then finish it fresh when you reheat it.
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