Garlic Parmesan Chicken Soup (Printable Version)

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

# Components:

→ 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 the chicken pieces and season with salt and pepper. Cook 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 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, add spinach or kale and stir until wilted, 1-2 minutes.
07 - Taste and adjust seasoning with more salt and pepper if needed.
08 - Ladle soup into bowls, garnish with fresh parsley and extra Parmesan. Serve hot.

# Expert Tips:

01 -
  • It tastes like a cozy hug in a bowl, rich and creamy without feeling overly indulgent.
  • You get serious protein from the chicken and Parmesan, so it actually keeps you full for hours.
  • The whole thing comes together in about 40 minutes, most of it hands off while the soup simmers.
  • It works beautifully for meal prep and tastes even better the next day once the flavors marry.
02 -
  • Add the Parmesan on low heat and stir constantly, high heat or rushing it will make the cheese seize up into rubbery clumps.
  • Freshly grated Parmesan melts beautifully, but the pre shredded kind has anti caking agents that can turn your soup gritty.
  • If the soup gets too thick as it sits, just whisk in a splash of broth or cream to loosen it back up.
03 -
  • Cut your chicken into evenly sized cubes so they all cook at the same rate and stay tender.
  • Taste the soup before adding extra salt, the Parmesan and broth can be salty enough on their own.
  • If you double the recipe, use a bigger pot and give the soup a few extra minutes to simmer so the flavors develop fully.
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