Garlic Parmesan Chicken Soup (Printer-Friendly)

A velvety broth featuring tender chicken, aromatic garlic, and rich Parmesan comes together in 40 minutes for the ultimate cozy meal.

# 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 let it brown.
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, 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.
05 - Lower heat to low. Stir in heavy cream. Gradually add Parmesan cheese about 1/4 cup at a time, stirring constantly until smooth and creamy.
06 - If using spinach or kale, add to the pot and stir until wilted, about 1-2 minutes.
07 - Taste the soup 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 Suggestions:

01 -
  • It tastes like something that simmered all day but actually takes less than an hour from start to finish.
  • The Parmesan melts into the broth and creates this silky, savory base that clings to every spoonful.
  • You can make it lighter with half and half or go full indulgence with heavy cream depending on your mood.
  • Leftovers thicken overnight and reheat beautifully, almost better the second day.
02 -
  • Add the Parmesan on low heat and stir constantly or it will seize up into grainy clumps instead of melting smoothly.
  • Freshly grated Parmesan melts so much better than the pre shredded kind, which often has anti caking agents that mess with the texture.
  • If the soup gets too thick after sitting, just add a splash of broth or cream when you reheat it and stir until it loosens up again.
03 -
  • Use a heavy bottomed pot or Dutch oven to prevent scorching, especially once you add the cream and cheese.
  • Grate your own Parmesan right before adding it, the difference in melt and flavor is dramatic compared to store bought shreds.
  • If you want deeper flavor, sear the chicken in batches until golden before adding the broth, it only takes a few extra minutes but adds a layer of richness.
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