Garlic Parmesan Chicken Soup (Printable Version)

Tender chicken in a creamy broth with aromatic garlic and rich Parmesan, 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

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 1-2 minutes until fragrant, being careful not to let it brown.
03 - Add chicken pieces, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and begins 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 have melded.
05 - Lower the heat, stir in heavy cream, and gradually add Parmesan cheese in 1/4 cup increments, stirring constantly until smooth and creamy.
06 - If using spinach or kale, add to the pot and stir until wilted, approximately 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 immediately while hot.

# Expert Tips:

01 -
  • It tastes like you simmered it all day but comes together in under an hour on a weeknight.
  • The Parmesan melts into the broth and creates this silky texture that coats every spoonful.
  • Leftovers somehow taste even better the next day when the flavors have mingled overnight.
02 -
  • Add the Parmesan on the lowest heat setting and stir constantly or it will seize up into rubbery clumps that won't dissolve.
  • Freshly grated Parmesan is essential because the pre-shredded stuff contains cellulose that keeps it from melting into a smooth, creamy consistency.
  • Don't let the garlic brown or it will taste acrid and overpower the delicate balance of flavors in the soup.
03 -
  • Cut the chicken into uniform pieces so they all finish cooking at the same time and you don't end up with some dry and some undercooked.
  • Taste the soup before adding extra salt because the Parmesan and broth can be quite salty on their own.
  • If you want to make this ahead, prepare everything up to adding the cream and cheese, then finish it just before serving so the texture stays silky.
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