Save to Pinterest My neighbor knocked on the door one rainy Tuesday with a bag of spinach from her garden and a hunk of Parmesan she didn't need. I had chicken thawed and garlic sitting on the counter, so I threw together this soup without much of a plan. The smell that filled the kitchen made my husband appear from his office asking what restaurant I'd ordered from. That's when I knew this accidental recipe was a keeper.
I made this for my sister when she was recovering from a cold, and she ate two bowls before admitting she actually felt human again. There's something about the garlic and cream that feels restorative without being heavy. She still texts me every winter asking if I remember that soup I brought over, and I always send her this recipe even though she never makes it herself.
Ingredients
- Olive oil: I use a mild olive oil here because extra virgin can taste bitter when heated, and you want the garlic flavor to shine without any sharpness.
- Onion: Yellow or white onion works perfectly, and chopping it medium-fine helps it melt into the broth so picky eaters won't even notice it.
- Garlic: Fresh cloves are non-negotiable here since garlic is the backbone of the flavor, and jarred minced garlic just doesn't have the same punch.
- Chicken breasts: Cut them into bite-sized cubes so they cook quickly and evenly, and every spoonful has tender chicken without needing a knife.
- Chicken broth: I prefer low-sodium so I can control the salt myself, especially once the Parmesan goes in and adds its own saltiness.
- Heavy cream: This is what makes the soup luscious and creamy, though half-and-half works if you want something a little lighter without losing the richness.
- Parmesan cheese: Grate it fresh from a block because pre-shredded cheese has anti-caking agents that make the soup grainy instead of smooth.
- Dried thyme and basil: These herbs add an Italian-inspired warmth that pairs beautifully with the garlic and cheese.
- Spinach or kale: Completely optional, but I love the pop of green and the way it wilts into the soup for a little extra nutrition.
- Fresh parsley: A sprinkle on top adds brightness and makes each bowl look like it came from a bistro.
Instructions
- Soften the Onion:
- Heat the olive oil in your pot and add the chopped onion, stirring occasionally until it turns translucent and sweet. This takes about five minutes and builds the flavor foundation for everything that follows.
- Bloom the Garlic:
- Toss in the minced garlic and stir constantly for a minute or two until your kitchen smells incredible. Pull the pot off the heat if it starts to brown because burnt garlic tastes bitter and will ruin the soup.
- Cook the Chicken:
- Add the chicken cubes with a good pinch of salt and pepper, stirring often until the pieces turn white and start to get golden edges. This should take five to seven minutes and ensures the chicken stays tender instead of rubbery.
- Simmer the Broth:
- Pour in the chicken broth and sprinkle in the thyme and basil, then bring everything to a boil before lowering the heat to a gentle simmer. Let it bubble quietly for ten to fifteen minutes so the chicken cooks through and the flavors marry together.
- Stir in the Cream and Cheese:
- Lower the heat as much as possible, then stir in the heavy cream followed by the Parmesan a handful at a time. Keep stirring constantly so the cheese melts smoothly instead of clumping into strings at the bottom of the pot.
- Wilt the Greens:
- If you're using spinach or kale, stir it in now and let it wilt for a minute or two. The greens add color and a slight earthiness that balances the richness of the cream.
- Adjust and Serve:
- Taste the soup and add more salt or pepper if it needs it, then ladle it into bowls and top with parsley and extra Parmesan. Serve it piping hot with crusty bread for dipping.
Save to Pinterest One night I doubled this recipe for a potluck and watched people go back for thirds, scraping the bottom of the pot with the ladle. A friend who claimed she didn't like soup asked for the recipe before she even left. It's become my go-to for gatherings because it's impressive but doesn't require me to be stuck in the kitchen all day.
How to Store and Reheat
Let the soup cool completely before transferring it to airtight containers, and it will keep in the fridge for up to four days. When reheating, do it gently over low heat on the stove and stir often because the cream can break if you blast it on high. If the soup thickens too much in the fridge, just whisk in a splash of broth or cream until it reaches the consistency you want.
Swaps and Variations
You can swap the chicken for cooked turkey or even shredded rotisserie chicken if you want to speed things up even more. I've also made this with cauliflower florets instead of chicken for a vegetarian version, and it was surprisingly hearty. For a spicy kick, add a pinch of red pepper flakes when you cook the garlic, or stir in a handful of sun-dried tomatoes for a tangy twist.
Serving Suggestions
This soup feels complete on its own, but I love serving it with warm garlic bread or a simple arugula salad dressed with lemon and olive oil. If you want to make it a full meal, add some cooked pasta like ditalini or orzo directly into the pot for a heartier texture. A crisp white wine like Pinot Grigio pairs beautifully if you're serving this for company.
- Serve with crusty sourdough or a baguette for dipping into the creamy broth.
- Top with crispy bacon bits or croutons for added crunch and richness.
- Pair with a light green salad to balance the creamy, indulgent flavors of the soup.
Save to Pinterest This soup has saved more weeknights than I can count, and it never feels like a compromise even when I'm tired. I hope it becomes one of those recipes you reach for when you need something warm, satisfying, and made with love.
Common Recipe 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 broth if thickened. The flavors actually develop beautifully overnight.
- → What can I substitute for heavy cream?
Half-and-half works well for a lighter version. For dairy-free, use full-fat coconut milk or cashew cream, though the flavor profile will shift slightly.
- → Why does my Parmesan clump in the soup?
Add cheese gradually over low heat while stirring constantly. Pre-grated Parmesan often contains anti-caking agents that prevent smooth melting, so freshly grated is essential.
- → Can I use rotisserie chicken instead?
Absolutely. Skip the initial chicken cooking step and add shredded rotisserie meat when you would add the broth. This reduces total time to about 25 minutes.
- → How do I store leftovers?
Cool completely and refrigerate in airtight containers for 3-4 days. Freeze for up to 3 months, though the texture may separate slightly—rewhisk while reheating to restore creaminess.