Garlic Parmesan Chicken Soup (Printer-friendly)

Creamy, comforting bowl with tender chicken, fragrant garlic, and rich Parmesan in a smooth 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 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. Stir in minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it brown.
02 - Add chicken pieces to the pot. Season with salt and pepper. Cook 5-7 minutes, stirring occasionally, until chicken is no longer pink and starts to turn golden.
03 - 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 together.
04 - Lower the heat and stir in heavy cream. Gradually add Parmesan cheese, approximately 1/4 cup at a time, stirring constantly until the mixture is smooth and creamy.
05 - If using spinach or kale, add to the soup and stir until wilted, approximately 1-2 minutes.
06 - Taste and adjust seasoning with additional salt and pepper as needed. Ladle soup into bowls, garnish with fresh parsley and extra Parmesan cheese. Serve hot.

# Cooking Tips:

01 -
  • It tastes like you spent hours in the kitchen but comes together in under 45 minutes from start to finish.
  • The creamy Parmesan broth is rich enough to feel special but not so heavy that you regret it afterward.
  • You can throw in spinach or kale at the end and suddenly it feels virtuous and comforting at the same time.
  • Leftovers actually get better the next day when the flavors have had time to deepen and meld together.
02 -
  • Add the Parmesan slowly and on low heat or it will seize up into grainy clumps instead of melting smoothly into the cream.
  • Freshly grated Parmesan is essential because the pre-shredded stuff contains anti-caking agents that prevent it from melting properly.
  • Don't let the garlic brown or it will taste bitter and overpower the whole soup.
  • If the soup gets too thick after sitting, just add a splash of broth or cream when reheating and stir until it loosens up.
03 -
  • Use a wooden spoon to stir the soup because it won't scratch your pot and helps you scrape up any flavorful bits stuck to the bottom.
  • If you want deeper flavor, sear the chicken in batches until it's golden brown before adding the broth instead of just cooking it through.
  • Taste the soup before adding extra salt because both the broth and Parmesan are already salty, and it's easy to overdo it.
  • For a thicker soup, mash a few of the chicken pieces against the side of the pot with your spoon to release their juices and create more body in the broth.
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