Garlic Parmesan Chicken Soup (Printable Version)

Tender chicken in a creamy, garlic-infused broth with rich Parmesan and herbs.

# 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

# How-To 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, being careful not to let it brown.
03 - Add chicken pieces, season with salt and pepper, then cook 5-7 minutes, stirring occasionally, until chicken is no longer pink and starts 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 meld.
05 - Lower the heat. 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, approximately 1-2 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 cheese. Serve hot.

# Expert Advice:

01 -
  • It comes together in forty minutes but tastes like you simmered it all afternoon.
  • The Parmesan melts into the broth and creates this silky, savory richness that coats every bite.
  • You can toss in spinach or kale at the end and feel good about sneaking in greens without anyone complaining.
  • Leftovers somehow taste even better the next day once the flavors have mingled overnight.
02 -
  • Add the Parmesan slowly and stir constantly on low heat, or it will seize up into grainy clumps instead of melting smoothly.
  • Freshly grated Parmesan makes all the difference because pre shredded cheese contains anti caking agents that ruin the texture.
  • Do not let the garlic brown when you are cooking it at the beginning, or it will turn bitter and throw off the whole flavor.
  • If you reheat leftovers, do it gently over low heat and stir often because high heat can cause the cream to separate.
03 -
  • Cube the chicken into uniform pieces so they cook evenly and you do not end up with some pieces overdone and others underdone.
  • Keep the heat low when you add the cream and cheese, because high heat will cause them to curdle or separate.
  • Taste the soup before serving because different broths have different salt levels, and you might need to adjust seasoning at the end.
  • If you want a thicker soup, let it simmer a little longer uncovered, or whisk in a tablespoon of cornstarch mixed with cold water.
Go Back