Garlic Parmesan Chicken Soup (Print Version)

Tender chicken in velvety Parmesan broth with garlic. Creamy, protein-packed comfort food ready in 40 minutes.

# 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

# How-To 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 to 2 minutes until fragrant, being careful not to let it brown.
03 - Add chicken pieces and season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is no longer pink and starts 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 to 15 minutes until chicken is cooked through and flavors meld.
05 - Lower the heat. Stir in heavy cream. 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. Serve hot.

# Helpful Tips:

01 -
  • It tastes like you've been simmering it all day, but you'll be sitting down to eat in under an hour.
  • The Parmesan melts into the broth and creates this silky, rich texture that clings to every spoonful of chicken.
  • It's filling enough to be dinner on its own, no side dish guilt required.
02 -
  • Add the Parmesan on low heat and stir constantly, or it will seize up into clumps instead of melting smoothly into the cream.
  • Use freshly grated Parmesan from a block, the pre-shredded bags contain anti-caking agents that ruin the texture.
  • Don't let the garlic brown in the beginning or it will taste bitter and overpower the whole soup.
03 -
  • If your soup breaks or looks grainy, pull it off the heat immediately and whisk in a tablespoon of cold cream to bring it back together.
  • For deeper flavor, sear the chicken in batches instead of crowding the pot, this gives you better browning and richer taste.
  • Grate your Parmesan right before adding it to the soup, it melts faster and smoother when it's fresh.
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