Garlic Parmesan Chicken Soup (Print Version)

Creamy soup 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, being careful not to allow it to brown.
03 - Add chicken pieces and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until no longer pink and beginning 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 for 10-15 minutes until chicken is cooked through.
05 - Lower heat and stir in heavy cream. Gradually add Parmesan cheese in 1/4 cup increments, 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 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 rich and indulgent but comes together in under an hour, making it perfect for busy weeknights.
  • The Parmesan melts into the broth and creates a silky, restaurant-quality texture without any flour or roux.
  • You can easily adjust the creaminess, add greens, or serve it over rice if you want to stretch it further.
02 -
  • Add the Parmesan on low heat and stir constantly, or it will seize up into rubbery clumps instead of melting smoothly into the broth.
  • Don't let the garlic brown when you sauté it, or it will taste bitter and throw off the whole flavor of the soup.
  • Freshly grated Parmesan is key; the pre-shredded stuff has anti-caking agents that prevent it from melting properly.
03 -
  • Taste the soup after adding the Parmesan because the cheese is salty, and you might not need as much additional salt as you think.
  • If you want an even silkier texture, blend half the soup with an immersion blender before adding the cream and cheese, leaving the rest chunky.
  • Make a double batch and freeze half before adding the cream and cheese; thaw it later, then finish it fresh for the best texture.
Go Back