Garlic Parmesan Chicken Soup (Printer-Friendly)

Creamy soup with tender chicken, aromatic garlic, and rich Parmesan in a velvety broth.

# What You 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

11 - 2 cups fresh spinach or kale, roughly chopped

→ Garnish

12 - Fresh parsley, chopped
13 - Extra Parmesan cheese

# Steps:

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. Do not allow garlic to brown.
03 - Add chicken pieces and season with salt and pepper. Cook 5–7 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 10–15 minutes until chicken is cooked through and flavors meld.
05 - Lower heat to minimum. Stir in heavy cream. Gradually add Parmesan cheese, approximately 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 1–2 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 Suggestions:

01 -
  • It comes together in under 40 minutes but tastes like slow-simmered comfort.
  • The creamy Parmesan broth clings to every piece of chicken without feeling heavy.
  • You can sneak in greens without anyone complaining, and leftovers taste even better the next day.
02 -
  • Add the Parmesan slowly over low heat or it will turn into gritty clumps instead of melting smoothly into the cream.
  • Freshly grated Parmesan is the only way to get that silky texture, the pre-shredded kind has anti-caking agents that ruin the melt.
  • If your soup gets too thick as it sits, just thin it with a splash of broth or cream when reheating.
03 -
  • Cut your chicken into uniform pieces so everything cooks evenly and you don't end up with some cubes overdone and others undercooked.
  • Grate your Parmesan right before adding it to the pot, the fresher it is, the smoother it melts.
  • Keep the heat low once you add the cream and cheese, high heat will cause the dairy to curdle and ruin the silky texture you're going for.
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