Garlic Parmesan Chicken Soup (Printable)

Creamy, protein-rich comfort in a bowl with tender chicken, garlic, and Parmesan.

# 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 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 in 1/4 cup increments, stirring constantly until smooth and creamy without clumping.
06 - If using spinach or kale, add it 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 Advice:

01 -
  • It tastes like you simmered it all day, but you'll be eating in 40 minutes.
  • The Parmesan melts into the broth and creates this velvety texture that coats every spoonful.
  • It's filling enough to be dinner on its own, no side dish required.
  • You can sneak in greens without anyone complaining because the creaminess hides them perfectly.
02 -
  • Add the Parmesan slowly and keep the heat low, or it'll seize up and turn grainy instead of melting smoothly.
  • Freshly grated Parmesan is the only way to get that silky texture, the pre-shredded kind has anti-caking agents that ruin the melt.
  • Don't skip sautéing the onion long enough, those five minutes of softening are what give the soup its depth.
  • Taste before you add extra salt, because Parmesan is already salty and it's easy to overdo it.
03 -
  • Use a wooden spoon to stir in the Parmesan, it's gentler and helps prevent clumping.
  • If the soup gets too thick, thin it out with a little extra broth or cream until it's the consistency you like.
  • Make a double batch and keep the extra in the fridge, it tastes even better the next day once the flavors have had time to settle.
  • Don't skip the garnish, that fresh parsley and extra Parmesan on top make every bowl feel restaurant-quality.
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