Garlic Parmesan Chicken Soup (Printable)

A velvety blend of tender chicken, aromatic garlic, and rich Parmesan in creamy broth.

# 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, gluten-free preferred
06 - 1 cup heavy cream or half-and-half
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 Prepare:

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, being careful not to allow it to brown.
03 - Add chicken pieces, season with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until no longer pink and beginning to turn golden.
04 - Pour in chicken broth, add dried thyme and basil. Bring to a boil, then reduce heat to low and simmer for 10 to 15 minutes until chicken is cooked through and flavors have melded.
05 - Lower the heat. Stir in heavy cream and 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 to 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 cheese. Serve hot.

# Expert Suggestions:

01 -
  • It tastes like something you'd order at a cozy bistro, but you can make it in under an hour on a random weeknight.
  • The Parmesan melts into the broth and creates this silky, savory base that clings to every spoonful of chicken.
  • You can toss in spinach or kale at the end and suddenly it feels virtuous without losing any of the comfort.
  • Leftovers actually get better as the flavors deepen overnight in the fridge.
02 -
  • Add the Parmesan slowly and off high heat, or it will seize up into grainy clumps instead of melting smoothly into the broth.
  • Freshly grated Parmesan is not optional, the pre shredded kind has anti caking agents that ruin the texture.
  • If your soup gets too thick as it sits, just stir in a splash of broth or cream to loosen it back up.
03 -
  • Cut your chicken into uniform pieces so they all cook at the same rate and you do not end up with some dry and some undercooked.
  • Taste the soup before you add extra salt, because Parmesan is already salty and you might not need as much as you think.
  • If you want to make this ahead, stop before adding the cream and Parmesan, then finish it just before serving so the texture stays perfect.
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