Garlic Parmesan Chicken Soup (Printable)

Tender chicken simmers with aromatic garlic and rich Parmesan in a velvety broth, creating a protein-packed bowl perfect for cozy weeknight dinners.

# 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

# Steps:

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, being careful not to let it brown.
03 - Add chicken pieces and season with salt and pepper. Cook 5-7 minutes, stirring occasionally, until chicken is no longer pink and begins to turn golden.
04 - Pour in chicken broth and 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 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 to the pot and stir until wilted, approximately 1-2 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, and serve hot.

# Expert Advice:

01 -
  • It delivers serious comfort and protein without weighing you down like heavier cream-based soups often do.
  • The Parmesan melts into the broth and creates this silky texture that feels indulgent but comes together in under an hour.
  • You can make it lighter with half-and-half or keep it rich with cream, and either way it tastes like you fussed more than you actually did.
02 -
  • Add the Parmesan slowly over low heat and stir constantly or it will seize up into grainy clumps instead of melting smoothly into the broth.
  • Freshly grated Parmesan is absolutely worth the extra two minutes because pre-shredded cheese has coatings that prevent it from melting properly.
  • Don't let the garlic brown in the beginning or it will taste bitter and throw off the whole flavor balance of the soup.
03 -
  • Cut your chicken into even one-inch cubes so they all cook at the same rate and you don't end up with some pieces overcooked and others still pink.
  • Grate your Parmesan right before adding it to the soup because it melts smoother and tastes infinitely better than anything from a shaker can.
  • If the soup gets too thick after sitting, just whisk in a little extra broth or cream while reheating and it will loosen right back up.
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