Garlic Parmesan Chicken Soup (Printable Version)

Tender chicken in creamy garlic-Parmesan broth. High-protein comfort food ready in 40 minutes with simple ingredients.

# 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 to 2 minutes, until fragrant, taking care not to let it brown.
03 - Add chicken pieces, season with salt and pepper, and cook 5 to 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 to 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 and stir until wilted, 1 to 2 minutes.
07 - Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls, garnish with fresh parsley and extra Parmesan. Serve hot.

# Expert Tips:

01 -
  • It comes together in about forty minutes, which means you can start it after work and still eat at a reasonable hour.
  • The Parmesan melts into the broth and creates this silky, savory base that coats every spoonful without feeling heavy.
  • Leftovers actually get better the next day once the flavors have had time to settle in together.
02 -
  • Add the Parmesan slowly and keep the heat low, or it will seize up into a grainy mess instead of melting into the soup.
  • Freshly grated Parmesan melts completely and tastes like actual cheese, the pre-shredded kind has cellulose and won't give you that creamy texture.
  • Don't skip the simmering step after adding the broth because that's when the chicken gets truly tender and the herbs bloom.
03 -
  • If your soup is too thick, thin it with a little broth or cream instead of water so you don't dilute the flavor.
  • Taste it before serving and don't be shy with the salt, cream and cheese can mute seasoning more than you think.
  • Use a wooden spoon to stir because metal can scratch your pot and sometimes react with acidic ingredients.
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