Garlic Parmesan Chicken Soup (Printable Version)

Creamy soup with tender chicken, garlic, and Parmesan in a velvety broth. Ready in 40 minutes.

# Ingredient List:

→ 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

# 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 to 2 minutes until fragrant, being careful not to allow it to brown.
03 - Add the chicken pieces and season with salt and pepper. Cook 5 to 7 minutes, stirring occasionally, until the 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 to 15 minutes until chicken is cooked through and flavors have melded.
05 - Lower the heat and 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 the pot and stir until wilted, approximately 1 to 2 minutes.
07 - Taste the 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 feels fancy but comes together faster than most takeout orders.
  • The Parmesan melts into the broth and creates this silky, savory richness that coats every spoonful.
  • You can toss in spinach or kale at the end and pretend you're being healthy.
  • Leftovers taste even better the next day once the flavors have really settled in.
02 -
  • Add the Parmesan slowly over low heat and stir constantly, or it will clump up and turn grainy instead of melting smoothly.
  • Freshly grated Parmesan makes a huge difference, the pre shredded stuff has anti caking agents that can make the soup gritty.
  • If the soup gets too thick as it sits, just stir in a splash of broth or cream to loosen it up.
03 -
  • Toast a little extra garlic in the oil before adding the onion, it deepens the flavor and makes your kitchen smell incredible.
  • Use a microplane to grate the Parmesan directly into the pot, it melts faster and more evenly than chunks.
  • If you want a thicker soup, mash a few of the chicken pieces with the back of your spoon as it simmers, it thickens the broth naturally.
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