Garlic Parmesan Chicken Soup (Print Version)

Creamy, protein-packed comfort with tender chicken, garlic, and Parmesan in a velvety 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 Make It:

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 have melded.
05 - Lower 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 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.

# Additional Tips::

01 -
  • It tastes like you spent hours simmering stock when you really just opened a carton and added cheese.
  • The Parmesan melts into the broth so you get little pockets of creamy, salty richness in every bite.
  • You can make it on a weeknight without losing your mind or dirtying every pot you own.
02 -
  • Add the Parmesan on low heat and stir constantly or it will seize up into rubbery clumps instead of melting smoothly into the soup.
  • Freshly grated Parmesan is the difference between silky and grainy, the pre-shredded kind just won't melt the same way.
  • Don't let the garlic brown or it'll taste sharp and acrid instead of sweet and mellow.
03 -
  • If the soup gets too thick, thin it out with a little extra broth or cream instead of water, which can dilute the flavor.
  • Let the soup rest for five minutes before serving so the flavors settle and the texture gets even creamier.
  • Use a wooden spoon to stir in the Parmesan, it's gentler and less likely to break the cheese as it melts.
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