Garlic Parmesan Chicken Soup (Printable version)

Creamy comfort soup with tender chicken, garlic, and Parmesan in a rich broth ready in 40 minutes.

# 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 1-2 minutes until fragrant, being careful not to let it brown.
03 - Add chicken pieces and season with salt and pepper. Cook 5-7 minutes, stirring occasionally, until chicken is no longer pink and starts 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 10-15 minutes until chicken is cooked through and flavors meld.
05 - Lower the 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 and stir until wilted, approximately 1-2 minutes.
07 - Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls and garnish with fresh parsley and extra Parmesan. Serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you simmered it all afternoon.
  • The Parmesan melts into the broth and creates this velvety texture that coats every spoonful.
  • You can toss in whatever greens you have wilting in the crisper drawer and call it a win.
  • Leftovers reheat beautifully and somehow taste even richer the next day.
02 -
  • Add the Parmesan on low heat and stir constantly or it will seize up into rubbery strings instead of melting smoothly.
  • Don't skip cutting the chicken into small cubes because larger pieces take forever to cook through and can end up dry.
  • If your soup looks too thick after adding the cheese, just splash in a bit more broth to loosen it up.
  • Reheat leftovers gently on low heat and stir often because high heat can cause the cream and cheese to separate.
03 -
  • Grate your Parmesan right before you add it to the pot because pre-grated cheese has additives that prevent it from melting smoothly.
  • Use a whisk instead of a spoon when you're stirring in the cheese and cream for the silkiest texture.
  • If you want deeper flavor, brown the chicken in batches and let it develop a golden crust before adding the broth.
  • A splash of white wine after the garlic adds complexity, but it's totally optional and the soup is great without it.
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