Garlic Parmesan Chicken Soup (Print page)

Creamy comfort soup with tender chicken, garlic, and Parmesan in a rich broth. Ready in 40 minutes.

# 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

# Directions:

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 brown it.
03 - Add chicken pieces, 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 to prevent curdling. Stir in heavy cream. Gradually add Parmesan cheese in 1/4 cup portions, 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 soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls, garnish with fresh parsley and extra Parmesan cheese. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like you spent hours on it, but you're done in forty minutes flat.
  • The Parmesan melts into the cream and makes everything silky without feeling heavy.
  • You can toss in spinach or skip it entirely and it still works perfectly.
  • Leftovers somehow taste even better the next day when all the flavors have settled in together.
02 -
  • Add the Parmesan on low heat and stir constantly or it'll clump up and turn grainy instead of smooth.
  • Freshly grated Parmesan melts like a dream, but the pre-shredded stuff has cellulose that makes it separate.
  • Don't let the garlic brown or the whole soup will taste burnt and sharp instead of mellow.
  • If the soup gets too thick after sitting, just stir in a splash of broth or cream to loosen it back up.
03 -
  • Let the soup sit for five minutes after you finish cooking so the flavors settle and the texture smooths out.
  • If you double the batch, don't double the salt until you taste it, the Parmesan adds more than you think.
  • Use a wooden spoon to stir in the cheese, it's gentler and won't scratch your pot.
  • Save the Parmesan rind and toss it into the simmering broth for extra depth, just fish it out before serving.
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