Pin It The smell of garlic hitting hot olive oil always pulls me straight into the kitchen, no matter what I'm doing. This soup started as a weeknight experiment when I had chicken breasts thawing and a hunk of Parmesan begging to be used. I threw in some cream, a handful of spinach, and by the time I ladled it into bowls, my husband had already grabbed spoons. It's become one of those recipes I make when I want something that feels indulgent but comes together in under an hour.
I made this for my sister the night she came over stressed about work deadlines. She sat at the counter, venting about emails, and I just kept stirring. When I set the bowl in front of her, she went quiet for a solid three minutes, just eating. She texted me the next day asking for the recipe, which is how I knew it was a keeper.
Ingredients
- Olive oil: This is your flavor foundation, the thing that carries the onion and garlic into every corner of the pot.
- Onion: I chop mine medium so it softens into the soup but still gives you little sweet pockets here and there.
- Garlic: Four cloves sounds like a lot, but once it blooms in the oil, it mellows and turns almost buttery.
- Chicken breasts: I cube them small so they cook fast and soak up all that garlicky, cheesy broth.
- Chicken broth: Go for a good quality one, or better yet, homemade if you have it frozen, it makes a noticeable difference.
- Heavy cream: This is what turns the soup velvety and rich, though half and half works if you want to lighten things up a bit.
- Parmesan cheese: Freshly grated is non negotiable here, the pre shredded stuff has anti caking agents that make it gritty when melted.
- Dried thyme and basil: These add a subtle herby warmth that balances out the richness of the cream and cheese.
- Spinach or kale: I like tossing in a couple handfuls at the end, it wilts down to almost nothing but adds color and makes me feel better about the cream.
- Fresh parsley and extra Parmesan: The garnish might seem optional, but that little hit of brightness and extra salt on top really finishes each bowl.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large pot over medium heat, then add the chopped onion and let it soften for about 5 minutes until it's translucent and smells sweet. Stir in the garlic and cook for another minute or two, just until it releases that unmistakable fragrance, but pull it off before it browns.
- Cook the chicken:
- Toss in the cubed chicken, season it with salt and pepper, and stir it around for 5 to 7 minutes until the pieces are no longer pink and starting to get a little golden on the edges. This step builds flavor into the meat before the liquid even goes in.
- Build the broth:
- Pour in the chicken broth, add the thyme and basil, and bring everything to a boil. Once it's bubbling, drop the heat to low and let it simmer for 10 to 15 minutes so the chicken finishes cooking and all those flavors get cozy together.
- Make it creamy:
- Turn the heat down even lower, stir in the heavy cream, then add the Parmesan a little at a time, stirring constantly so it melts smooth and doesn't clump. This part takes patience, but it's worth it for that silky texture.
- Add the greens:
- If you're using spinach or kale, stir it in now and let it wilt for a minute or two. It'll shrink down fast and blend right into the soup.
- Taste and adjust:
- Give it a taste and add more salt and pepper if it needs it. Sometimes I add a pinch more thyme if I'm feeling it.
- Serve:
- Ladle the soup into bowls, sprinkle with fresh parsley and extra Parmesan, and get it to the table while it's still steaming. This is the kind of soup that tastes best when it's piping hot.
Pin It This soup has become my go to when someone needs comfort but I don't have all day to cook. I've brought it to new moms, sick friends, and even my neighbor after her dog passed away. There's something about handing someone a warm bowl of something creamy and garlicky that feels like a hug you can eat.
Storage and Reheating
This soup keeps well in the fridge for up to three days in an airtight container. When you reheat it, do it gently over low heat on the stove, stirring often, because the cream can split if you blast it too fast. If it thickens up too much in the fridge, just add a splash of broth or cream to loosen it back up. I don't recommend freezing it because the dairy doesn't always come back together perfectly, but if you do, know it might look a little grainy after thawing.
Serving Suggestions
I love pairing this with a crusty baguette or some garlic bread to soak up every last drop of broth. A simple green salad with lemon vinaigrette on the side cuts through the richness and makes it feel like a full meal. Sometimes I'll serve it with roasted vegetables or even a few crackers on top for crunch. It's hearty enough to stand alone, but it also plays well with other dishes if you're feeding a crowd.
Variations and Substitutions
If you want to make this lighter, swap the heavy cream for half and half or even whole milk, though it won't be quite as luscious. You can use rotisserie chicken instead of raw breasts, just shred it and add it at the end so it doesn't overcook. I've also made this with turkey, and it worked beautifully. For a veggie version, skip the chicken and add white beans, mushrooms, or extra greens, and use vegetable broth instead.
- Try adding a squeeze of lemon juice at the end for a bright, tangy finish.
- Stir in a handful of cooked pasta or rice to make it even more filling.
- Top with crispy bacon bits or croutons for extra texture and flavor.
Pin It This soup has earned its spot in my regular rotation, and I think it'll do the same for you. It's simple, satisfying, and the kind of thing that makes your kitchen smell like a hug.
Recipe Questions & Answers
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work wonderfully and add extra flavor. Use the same amount and cooking time, though thighs may take slightly longer to cook through.
- → How do I prevent the Parmesan from clumping?
Always add freshly grated Parmesan gradually on low heat while stirring constantly. Pre-shredded cheese contains anti-caking agents that can cause clumping, so freshly grated works best.
- → Can I make this soup ahead of time?
Yes, this soup stores well in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally. You may need to add a splash of broth or cream if it thickens too much.
- → What can I substitute for heavy cream?
Half-and-half works well for a lighter version. For dairy-free options, try full-fat coconut milk or cashew cream, though the flavor profile will change slightly.
- → Can I freeze this soup?
Cream-based soups can separate when frozen, but it's possible. Freeze for up to 2 months and reheat gently, whisking to recombine. The texture may be slightly different from fresh.
- → How can I make this soup thicker?
For a thicker consistency, add 2 tablespoons of flour when cooking the onions, or stir in a cornstarch slurry. You can also blend a portion of the soup and return it to the pot.