Garlic Parmesan Chicken Soup (Printable)

Tender chicken swims in a velvety broth infused with garlic and rich Parmesan. 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 let it brown.
03 - Add chicken pieces and season with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until the 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 for 10–15 minutes until chicken is cooked through and flavors meld.
05 - Lower the heat and 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 it to the 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. Serve hot.

# Expert Suggestions:

01 -
  • It tastes like you spent hours on it, but you'll be sitting down to eat in 40 minutes.
  • The creamy, garlicky broth is the kind of thing you'll want to soak up with every last piece of bread.
  • It's packed with protein and feels indulgent without being heavy.
  • You can toss in spinach or kale and pretend you're being virtuous.
02 -
  • Add the Parmesan slowly and off high heat, or it will turn into a clumpy, grainy mess instead of melting smoothly.
  • Freshly grated Parmesan is the secret to a silky soup, the pre-shredded kind has anti-caking agents that ruin the texture.
  • Don't skip the simmering time, it's when the chicken gets tender and the flavors really come together.
03 -
  • Let the soup rest for five minutes before serving, it thickens slightly and the flavors settle in beautifully.
  • If you want to make it ahead, stop before adding the cream and Parmesan, then finish it off when you're ready to serve.
  • A microplane is the fastest way to grate Parmesan, and it gives you the finest texture for melting.
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