Garlic Parmesan Chicken Soup (Print Version)

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

# What to Use:

→ 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 Prepare:

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. Do not allow to brown.
03 - Add chicken pieces and season with salt and pepper. Cook 5-7 minutes, stirring occasionally, until no longer pink and beginning 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 have melded.
05 - Lower the heat. Stir in heavy cream. Gradually add Parmesan cheese in 1/4 cup increments, stirring constantly until smooth and creamy.
06 - If using spinach or kale, add to pot and stir until wilted, approximately 1-2 minutes.
07 - Taste soup and adjust salt and pepper as needed.
08 - Ladle soup into bowls, 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 under an hour.
  • The Parmesan adds a nutty richness that makes store-bought broth taste homemade.
  • It's filling enough to be dinner on its own, no need for sides unless you want them.
  • Leftovers somehow taste even better the next day when the flavors have had time to become friends.
02 -
  • Add the Parmesan on low heat and stir constantly or it will seize up into grainy clumps instead of melting smoothly.
  • Don't skip cutting the chicken into even pieces, I learned the hard way that big chunks stay raw in the center while small ones turn to rubber.
  • If your soup gets too thick after sitting, just thin it with a splash of broth or cream when you reheat it.
03 -
  • Use a microplane to grate your Parmesan super fine so it melts faster and smoother into the soup.
  • If you're meal prepping, cook the chicken separately and add it when you reheat individual portions so it doesn't overcook.
  • A squeeze of fresh lemon juice right before serving brightens up all the rich flavors without making it taste citrusy.
Go Back