Garlic Parmesan Chicken Soup (Printable Version)

Creamy, protein-packed comfort food with tender chicken, garlic, and rich Parmesan in a velvety broth.

# Ingredient List:

→ 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

# Steps:

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, avoiding browning.
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 meld.
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.

# Expert Advice:

01 -
  • It tastes like you spent hours simmering stock when really you were done in less time than a TV episode.
  • The Parmesan melts into the broth and creates this creamy, savory base that clings to every piece of chicken.
  • You can make it lighter with half and half or go full comfort with heavy cream and nobody judges either choice.
  • Leftovers taste even better the next day once the flavors have had time to become friends.
02 -
  • Add the Parmesan gradually and stir constantly on low heat or it will turn into a grainy mess instead of melting into the soup.
  • Freshly grated Parmesan is the only way to get a smooth creamy texture because the pre shredded kind has anti caking agents that ruin the melt.
  • If your soup gets too thick as it sits, just thin it with a splash of broth or cream when you reheat it.
03 -
  • Use a wooden spoon to stir the Parmesan in, it is gentler and less likely to break the curds than a metal spoon.
  • If you want a thicker soup, mash a few of the chicken pieces against the side of the pot with your spoon to release their fibers into the broth.
  • Taste your broth before you add it because some store bought versions are very salty and you might not need to add any extra salt at all.
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