Garlic Parmesan Chicken Soup (Printable)

Creamy chicken soup with garlic and Parmesan, ready in 40 minutes.

# 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 for 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 for 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 about 1/4 cup at a time, stirring constantly until the mixture is smooth and creamy.
06 - If using spinach or kale, add it and stir until wilted, about 1-2 minutes.
07 - Taste the soup 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 Advice:

01 -
  • It tastes like something that took hours but comes together in less time than it takes to watch a movie.
  • The Parmesan melts into the broth and creates this silky texture that coats your spoon in the best way.
  • Leftovers get even better overnight when the flavors really settle in.
  • You can make it lighter or richer depending on what your week looks like.
02 -
  • Add the Parmesan on low heat and stir constantly or it will seize up into grainy clumps instead of melting smoothly.
  • Freshly grated Parmesan makes all the difference, the pre-shredded kind has anti-caking agents that ruin the texture.
  • Don't let the garlic brown when you're sauteing it, burnt garlic tastes bitter and will throw off the whole soup.
03 -
  • Use a wooden spoon to stir when adding the Parmesan so you can scrape the bottom of the pot and prevent any sticking or scorching.
  • If you want a thicker soup, mash a few of the chicken pieces against the side of the pot with your spoon to release some of their texture into the broth.
  • Taste the soup before serving and don't be shy about adding a little more garlic or Parmesan at the end if it needs a flavor boost.
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