Garlic Parmesan Chicken Soup (Printable)

Creamy soup with tender chicken, garlic, and Parmesan in a rich, 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 let it 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 starts to turn golden.
04 - Pour in chicken broth, 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 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 1-2 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.

# Expert Hints:

01 -
  • It tastes like you spent hours on it but comes together in under 45 minutes on a single burner.
  • The Parmesan melts into the cream and creates this silky, almost risotto like texture that clings to every piece of chicken.
  • You can make it lighter or richer depending on your mood just by swapping the cream.
  • Leftovers somehow taste even better the next day when all the garlic and herbs have had time to really settle in.
02 -
  • Add the Parmesan on low heat and stir constantly or it will seize up into rubbery clumps instead of melting into the soup.
  • Freshly grated Parmesan melts clean and smooth, the pre shredded kind has cellulose powder that makes it grainy and weird.
  • If your soup gets too thick, thin it out with a splash of broth or even a little milk.
  • Don't boil the soup after you add the cream or it might break and look curdled.
03 -
  • Use a good quality chicken broth, the soup is only as flavorful as the liquid you build it on.
  • Grate your Parmesan right before you add it, it melts smoother and tastes sharper than anything from a tub.
  • If you want deeper flavor, brown the chicken a little more before adding the broth, those caramelized bits add so much.
  • Taste the soup right before serving and adjust the salt, cream based soups need more seasoning than you think.
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