Garlic Parmesan Chicken Soup (Printable version)

Creamy broth with tender chicken, aromatic garlic, and rich Parmesan creates a comforting bowl ready in 40 minutes.

# 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

# How to Make It:

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 to 2 minutes until fragrant, being careful not to let it brown.
03 - Add chicken pieces and season with salt and pepper. Cook 5 to 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 to 15 minutes until chicken is cooked through and flavors meld.
05 - Lower the heat and 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 to 2 minutes.
07 - Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls, garnish with fresh parsley and extra Parmesan cheese. Serve hot.

# Expert Advice:

01 -
  • It delivers serious comfort and richness in just 40 minutes, no all-day simmering required.
  • The Parmesan melts into the broth, creating a velvety texture that clings to every spoonful.
  • You get over 30 grams of protein per serving, so it actually keeps you full and satisfied.
  • It's endlessly adaptable, whether you want to add greens, swap the cream, or adjust the garlic to your taste.
02 -
  • Add the Parmesan on low heat and stir constantly, or it will seize up into grainy clumps instead of melting smoothly.
  • Freshly grated Parmesan is the secret, the pre-shredded kind has coatings that ruin the creamy texture.
  • Don't let the garlic brown when you first add it, burnt garlic tastes acrid and will throw off the whole pot.
  • If the soup gets too thick as it sits, just thin it with a splash of broth or cream when you reheat.
03 -
  • Cube the chicken evenly so every piece cooks at the same rate and you don't end up with dry bits.
  • Grate your own Parmesan right before adding it, the flavor is brighter and it melts like a dream.
  • If you want deeper flavor, brown the chicken in batches first, then remove it and build the soup, stirring it back in at the end.
  • Taste the soup before serving, sometimes it needs just a pinch more salt or a crack of black pepper to really sing.
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