Garlic Parmesan Chicken Soup (Printable Version)

Velvety broth with tender chicken, garlic, and Parmesan. 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:

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, ensuring it does not brown.
03 - Add chicken pieces and season with salt and pepper. Cook for 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 for 10-15 minutes until chicken is cooked through and flavors have melded.
05 - Lower heat and 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 seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls, garnish with fresh parsley and extra Parmesan cheese. Serve immediately while hot.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, which means you can have a from-scratch dinner ready faster than ordering takeout.
  • The Parmesan melts into the broth and creates this silky, luxurious texture that feels indulgent but is surprisingly simple.
  • It is packed with protein, so it actually keeps you full instead of leaving you hungry an hour later.
  • You can easily make it lighter by swapping the cream for half-and-half, or add greens to sneak in extra vegetables.
02 -
  • Always use freshly grated Parmesan because the pre-shredded kind has additives that prevent it from melting smoothly, and you will end up with a grainy soup instead of a creamy one.
  • Add the Parmesan gradually over low heat and stir constantly, or it will seize up into clumps instead of melting into the broth.
  • If you skip sauteing the onions long enough, the soup will taste sharp and raw instead of sweet and mellow.
  • Do not let the soup boil once you have added the cream and cheese, or it can curdle and separate.
03 -
  • If you are short on time, use rotisserie chicken and just add it at the end with the cream so it warms through without overcooking.
  • For an even deeper flavor, saute the chicken in batches so it gets a good sear instead of steaming in a crowded pot.
  • Keep the heat low once the dairy goes in, because high heat can cause the cream and cheese to break and turn the soup grainy instead of silky.
  • If the soup thickens too much as it sits, just whisk in a bit more broth or cream when you reheat it.
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