Save The smell of garlic hitting hot olive oil always pulls me straight into the kitchen, no matter what I'm doing. One Thursday evening, I was craving something warm and filling but didn't want to spend an hour at the stove. I had chicken breasts in the fridge, a wedge of Parmesan, and a hunch that cream could tie it all together. What started as a quick experiment turned into a soup I now make at least twice a month.
I made this for my sister after she moved into her new apartment, and she ate two bowls standing at the counter before even sitting down. She said it reminded her of the creamy soups we used to order at Italian restaurants, but better because it had actual chunks of tender chicken. Now she texts me every few weeks asking if I'm making the garlic Parmesan soup again.
Ingredients
- Olive oil: I use regular olive oil here, not extra virgin, because it has a higher smoke point and won't taste bitter when you sauté the onions and garlic.
- Onion: A medium yellow or white onion works best; it breaks down into the broth and adds a subtle sweetness that balances the sharpness of the Parmesan.
- Garlic: Fresh garlic is non-negotiable in this recipe; the aroma it releases in those first two minutes sets the tone for the entire soup.
- Chicken breasts: I cut them into one-inch cubes so they cook quickly and evenly, and every spoonful has a good bite of protein.
- Chicken broth: Use a high-quality broth or homemade stock if you have it; the flavor of the liquid really shines through in this soup.
- Heavy cream: This is what makes the soup luxurious and velvety, but you can swap in half-and-half if you want to lighten it up a bit.
- Parmesan cheese: Freshly grated Parmesan melts smoothly and has a nutty, salty depth that pre-shredded cheese just can't match.
- Dried thyme and basil: These herbs add an earthy, slightly floral note that complements the garlic without overpowering it.
- Spinach or kale: I toss in a couple handfuls at the end for color and a little extra nutrition, but it's completely optional.
- Fresh parsley: A sprinkle of chopped parsley on top brightens the whole bowl and makes it look as good as it tastes.
Instructions
- Sauté the aromatics:
- Heat the olive oil in a large pot over medium heat, then add the chopped onion and let it cook for about five minutes until it turns soft and translucent. The kitchen will start to smell sweet and inviting, and that's your cue to add the garlic and stir for another minute or two until it's fragrant but not browned.
- Cook the chicken:
- Toss in the chicken cubes, season them with salt and pepper, and stir occasionally for five to seven minutes until they're no longer pink and starting to get a little golden on the edges. This step builds flavor and ensures the chicken will be tender in the finished soup.
- Build the broth:
- Pour in the chicken broth, add the dried thyme and basil, and bring everything to a boil. Once it's bubbling, lower the heat and let it simmer gently for ten to fifteen minutes so the chicken cooks through and the flavors meld together.
- Add the cream and cheese:
- Turn the heat down to low, stir in the heavy cream, and then add the Parmesan about a quarter cup at a time, stirring constantly. This gradual method keeps the cheese from clumping and gives you a smooth, creamy texture that coats the back of a spoon.
- Wilt the greens:
- If you're using spinach or kale, stir it in now and let it wilt for a minute or two. The greens add a pop of color and a slight earthiness that balances the richness of the cream and cheese.
- Season and serve:
- Taste the soup and add more salt and pepper if needed, then ladle it into bowls and top each one with fresh parsley and a generous sprinkle of extra Parmesan. Serve it hot with crusty bread on the side for dipping.
Pin it One evening, I served this soup to a friend who had just finished a long shift at the hospital. She sat at my kitchen table, holding the bowl in both hands, and said it felt like a hug in a bowl. That's when I realized this recipe wasn't just about the ingredients or the technique; it was about the comfort and warmth it brought to people when they needed it most.
What to Serve With It
I usually set out a loaf of crusty sourdough or a warm baguette so everyone can tear off chunks and dip them into the creamy broth. A simple green salad with lemon vinaigrette cuts through the richness and adds a fresh, crisp contrast. Sometimes I'll serve it over a scoop of cooked white rice or pasta if I want to make it more filling, and it stretches the servings even further.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to three days, and the flavors actually deepen overnight as everything melds together. When you reheat it, do it gently on the stovetop over low heat, stirring often, because high heat can cause the cream and cheese to separate. If the soup thickens too much in the fridge, just stir in a splash of broth or cream to bring it back to the right consistency.
Ways to Make It Your Own
This soup is forgiving and loves a little customization based on what you have on hand or what you're craving. You can swap the chicken for turkey, add a handful of cooked pasta or rice directly to the pot, or toss in sautéed mushrooms for extra umami. If you want more vegetables, diced carrots or celery sautéed with the onions work beautifully and add a bit of sweetness and crunch.
- Use rotisserie chicken to save time; just shred it and stir it in at the end so it doesn't overcook.
- Add a pinch of red pepper flakes if you like a little heat to balance the creamy richness.
- Try stirring in a spoonful of pesto right before serving for a bright, herby twist.
Pin it This soup has become my go-to when I want something cozy, nourishing, and deeply satisfying without a lot of fuss. I hope it brings you the same kind of warmth and comfort it's brought to my kitchen.
Frequently Asked Questions
- → Can I make this soup ahead of time?
Yes, prepare up to 3 days in advance. Store in the refrigerator and reheat gently over medium-low heat, adding a splash of broth if needed.
- → What can I substitute for heavy cream?
Half-and-half works well for a lighter version. For dairy-free, try coconut milk or cashew cream, though the flavor will change slightly.
- → How do I prevent the Parmesan from clumping?
Add cheese gradually on low heat while stirring constantly. Using freshly grated rather than pre-shredded Parmesan also helps it melt smoothly.
- → Can I use rotisserie chicken?
Absolutely. Skip the initial chicken cooking step and add shredded rotisserie meat when you stir in the cream and cheese.
- → How long does this soup keep?
Store in an airtight container for 3-4 days. The texture may thicken in the refrigerator—thin with broth when reheating.
- → Can I freeze this soup?
Freezing works best before adding the cream and Parmesan. Freeze the broth and chicken base, then finish with dairy when reheating.