Garlic Parmesan Chicken Soup (Printable)

Creamy soup with tender chicken, garlic, and parmesan 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 Cook:

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 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 10-15 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 the soup is smooth and creamy.
06 - If using spinach or kale, add it to the pot and stir until wilted, about 1-2 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 comes together in forty minutes but tastes like you simmered it all afternoon
  • The creamy Parmesan broth clings to every bite of chicken without feeling heavy
  • Leftovers actually get better as the flavors deepen overnight in the fridge
02 -
  • Add the Parmesan on low heat and stir constantly or it will seize into gritty clumps instead of melting smooth
  • Freshly grated Parmesan from a block is the only way to get that creamy texture, the pre-shredded stuff has anti-caking agents that ruin it
  • Don't skip the simmer time after adding the broth, it's when the chicken gets tender and the flavors actually marry
03 -
  • Grate your own Parmesan right before you add it, it melts smoother and tastes ten times better than the shaker stuff
  • If the soup gets too thick, whisk in a little extra broth or cream instead of adding water, which dilutes the flavor
  • Make a double batch and freeze half before adding the cream, then stir in fresh cream when you reheat it
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