Garlic Parmesan Chicken Soup

My neighbor knocked on my door one Thursday evening holding a container of something that smelled so good I almost forgot to say hello. She'd made too much soup, she said, and thought I might want some. One spoonful of that creamy, garlicky broth with chunks of tender chicken and I was texting her for the recipe before I'd even finished the bowl. That was three years ago, and I've been making my own version ever since, tweaking it until it felt like mine.

I served this to my book club last winter when it was my turn to host and everyone was running late because of the snow. We ended up eating straight from our bowls, still in our coats, laughing about the drive over. Someone said it was exactly what she needed, and I think that's when this soup became my go-to for nights when comfort matters more than anything fancy. It's the kind of food that makes people relax into their chairs.

Ingredients

• Olive oil: You need just enough to coat the bottom of the pot and give the onions something to soften in without sticking.
• Onion: A medium yellow or white onion works perfectly here, it adds sweetness that balances the sharpness of the garlic and cheese.
• Garlic: Four cloves might seem like a lot but they mellow as they cook, leaving behind this warm, aromatic base that fills your kitchen.
• Chicken breasts: I cut them into bite-sized cubes so every spoonful has a little protein, and they cook quickly without drying out.
• Chicken broth: This is your flavor foundation, use a good quality broth or homemade if you have it, and check the label if you need it gluten-free.
• Heavy cream: This is what makes the soup feel indulgent, but you can swap in half-and-half if you want something a little lighter without losing the creaminess.
• Parmesan cheese: Freshly grated is non-negotiable if you want it to melt smoothly, the pre-shredded stuff has coatings that make it clump.
• Dried thyme and basil: These herbs add a subtle earthiness that plays so well with the garlic and cheese without overpowering anything.
• Salt and pepper: Season as you go, tasting along the way, because the Parmesan will add its own saltiness at the end.
• Spinach or kale: I toss this in when I want a little color and extra nutrition, it wilts right into the soup and adds a mild, pleasant bite.
• Fresh parsley: A handful of this chopped over the top brightens everything up and makes each bowl look like you put in extra effort.

Instructions

Start with the aromatics:

Heat your olive oil in a large pot over medium heat and add the chopped onion, letting it cook for about five minutes until it turns soft and translucent. Stir in the garlic and let it cook just until you can smell it, maybe a minute or two, but pull it off the heat before it starts to brown and turn bitter.

Cook the chicken:

Add your cubed chicken to the pot, season it with a good pinch of salt and pepper, and stir it around for five to seven minutes until the pieces are no longer pink and just starting to get a little golden on the edges. You're not looking for a deep sear here, just enough to cook it through and lock in some flavor.

Build the broth:

Pour in the chicken broth, add your dried thyme and basil, and bring everything to a boil. Once it's bubbling, lower the heat and let it simmer gently for ten to fifteen minutes so the chicken finishes cooking and the herbs have time to infuse the liquid.

Make it creamy:

Turn the heat down to low and stir in the heavy cream, then start adding the Parmesan a little at a time, stirring constantly so it melts evenly and doesn't clump. This step takes patience but it's what gives the soup that smooth, velvety texture.

Add the greens:

If you're using spinach or kale, toss it in now and stir it around until it wilts into the soup, which only takes a minute or two. Taste the soup and adjust the seasoning with more salt and pepper if it needs it.

Serve it up:

Ladle the soup into bowls, sprinkle each one with fresh parsley and a little extra Parmesan, and serve it while it's still steaming hot. It's perfect with a piece of crusty bread on the side for dipping.

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The first time I reheated leftovers of this soup, I was surprised at how much richer it tasted the next day. The flavors had melded together overnight, and the broth had thickened just slightly, clinging to the chicken in this really satisfying way. Now I almost make extra on purpose so I can have it for lunch the next day, heated up with a little extra Parmesan grated over the top.

How to Make It Lighter

If you're watching calories or just want something that feels a little less heavy, swap the heavy cream for half-and-half or even whole milk. You'll still get a creamy soup, just with a thinner consistency that lets the chicken and garlic shine through a bit more. I've done this on nights when I want comfort food but don't want to feel weighed down afterward, and it's still delicious.

What to Serve It With

This soup is filling enough to stand on its own, but I love pairing it with a hunk of warm, crusty bread for dipping into the broth. A simple green salad with a tangy vinaigrette also works really well to cut through the richness. On nights when I'm extra hungry, I'll toast some garlic bread and serve it on the side, and it turns the whole thing into a meal that feels almost restaurant-worthy.

Storage and Reheating Tips

This soup keeps well in the fridge for up to four days in an airtight container, and it reheats beautifully on the stovetop over low heat. Just stir it gently as it warms up, and if it's thickened too much, add a splash of broth or cream to loosen it back up. I don't recommend freezing it because the cream can separate when it thaws, but if you want to freeze a batch, hold off on adding the cream until you reheat it.

• Store in an airtight container in the fridge for up to four days.
• Reheat gently on the stovetop, adding a splash of broth if it's too thick.
• Add a little fresh Parmesan and parsley when you reheat to freshen it up.

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There's something about a bowl of this soup that makes even the longest days feel manageable. I hope it becomes one of those recipes you reach for when you need something warm, easy, and exactly right.

Frequently Asked Questions

→ Can I make this soup ahead of time?

Yes, prepare up to 3 days ahead and refrigerate. Reheat gently over low heat, adding a splash of cream or broth if needed to restore consistency.

→ Can I freeze this soup?

Freezing works best before adding cream. Freeze the broth and chicken base, then stir in fresh cream when reheating. The dairy can separate when frozen and thawed.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter version. Coconut milk works for dairy-free needs, though it adds subtle coconut flavor. Evaporated milk provides creaminess without the fat.

→ Why does my Parmesan clump in the soup?

Add cheese gradually on low heat while stirring constantly. Pre-grated cheese with anti-caking agents clumps more easily—use freshly grated Parmesan for smoothest results.

→ Can I use rotisserie chicken instead?

Absolutely. Skip browning raw chicken and add shredded rotisserie meat during step 4 when you add the broth. Simmer just 5 minutes to heat through and meld flavors.

→ How do I thicken the soup further?

Create a slurry with 2 tablespoons cornstarch and cold water, stir in during the last 5 minutes. Alternatively, mash some potato pieces into the broth or simmer longer to reduce.