Garlic Parmesan Chicken Soup (Printable)

Creamy chicken soup with garlic, Parmesan, and herbs in a velvety broth

# 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 allow it to brown.
03 - Add chicken pieces and season with salt and pepper. Cook 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 10-15 minutes until chicken is cooked through and flavors have melded.
05 - Lower the heat and stir in heavy cream. Gradually add Parmesan cheese, approximately 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 immediately while hot.

# Expert Suggestions:

01 -
  • It tastes like you spent hours on it, but you're really done in 40 minutes start to finish.
  • The Parmesan melts into the broth and creates this silky, almost luxurious texture without any flour or fuss.
  • It's filling enough to be the whole meal, especially if you toss in spinach and serve it with crusty bread.
  • Leftovers actually get better the next day once all the flavors have had time to become friends.
02 -
  • Add the Parmesan slowly over low heat and stir constantly, or it will seize up into rubbery clumps instead of melting smoothly into the soup.
  • Freshly grated Parmesan is a must because the pre-shredded kind has anti-caking agents that prevent it from melting properly and make the soup grainy.
  • Don't let the garlic brown when you're cooking it at the start, or it will turn bitter and throw off the whole flavor of the soup.
03 -
  • Grate your Parmesan on the finest side of the grater so it melts faster and more evenly into the hot soup.
  • If the soup gets too thick, whisk in a little extra broth or cream while it's still on the heat, and it will loosen right up.
  • Taste the soup after adding the Parmesan and before adding more salt, because good Parmesan is naturally salty and you might not need any extra.
Go Back