Garlic Parmesan Chicken Soup (Printable)

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

# What You'll 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, avoiding browning.
03 - Add chicken pieces, season with salt and pepper, and cook 5 to 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 to 15 minutes until chicken is cooked through.
05 - Lower the 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 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 tastes like you spent hours simmering it, but it's actually done in 40 minutes flat.
  • The Parmesan melts into the broth and creates this silky, savory base that coats every spoonful.
  • You can toss in whatever greens you have wilting in the fridge and call it a win.
  • It's high in protein and naturally gluten free if you grab the right broth, so it works for a lot of people.
02 -
  • Add the Parmesan on low heat and stir constantly or it will seize up into rubbery clumps instead of melting smoothly.
  • Freshly grated Parmesan is the only way to go, the bagged stuff has additives that make the texture grainy and weird.
  • Don't let the garlic brown or it'll turn bitter and throw off the whole flavor of the soup.
03 -
  • Grate your Parmesan right before you add it so it melts faster and smoother into the soup.
  • If the soup gets too thick, thin it out with a little extra broth or cream until it's the consistency you like.
  • Taste it right before serving and don't be shy with the salt, Parmesan is salty but the soup still needs proper seasoning.
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