Garlic Parmesan Chicken Soup (Printable)

A velvety, protein-rich soup featuring tender chicken, aromatic garlic, and rich parmesan in a smooth, creamy broth ready in under an hour.

# 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

# 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 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 and 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 heat and stir in heavy cream. Gradually add Parmesan cheese in 1/4 cup increments, stirring constantly until smooth and creamy.
06 - If using spinach or kale, add to pot and stir until wilted, approximately 1-2 minutes.
07 - Taste soup 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 40 minutes but tastes like you simmered it all afternoon.
  • The Parmesan melts into the broth, creating a velvety texture that clings to every piece of chicken.
  • It is hearty enough to feel like a meal but light enough that you will not need a nap afterward.
  • Leftovers taste even better the next day when the flavors have had time to deepen.
02 -
  • Add the Parmesan slowly over low heat or it will seize up into rubbery clumps instead of melting smoothly.
  • Freshly grated Parmesan makes all the difference, pre-shredded cheese contains additives that ruin the creamy texture.
  • Do not let the garlic brown or it will turn bitter and overpower the delicate flavors.
  • If the soup gets too thick, thin it with a splash of broth or cream until it reaches your ideal consistency.
03 -
  • Use a large, heavy-bottomed pot or Dutch oven to distribute heat evenly and prevent scorching.
  • Stir the soup gently after adding the cream and Parmesan to avoid breaking the creamy emulsion.
  • Taste the soup just before serving and adjust seasoning, Parmesan is salty so you may need less salt than you think.
  • If you want a thicker soup, let it simmer uncovered for a few extra minutes to reduce the liquid.
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