Garlic Parmesan Chicken Soup (Printable)

Creamy comfort in a bowl with tender chicken, aromatic garlic, and rich parmesan in a velvety broth.

# 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

# Directions:

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 for 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 for 10–15 minutes until chicken is cooked through and flavors meld.
05 - Lower the heat and stir in heavy cream. Gradually add Parmesan cheese in 1/4-cup increments, stirring constantly until the mixture is 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 and garnish with fresh parsley and extra Parmesan cheese. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour, but tastes like you simmered it all afternoon.
  • The Parmesan melts into the broth and creates this silky, savory coating that makes every spoonful feel indulgent.
  • You can throw in spinach or kale at the end and suddenly it feels virtuous, even though it's pure comfort.
  • Leftovers get even better as the flavors settle overnight in the fridge.
02 -
  • Add the Parmesan on low heat and stir it in slowly, or it will seize up into sad little clumps instead of melting into the broth.
  • Freshly grated Parmesan makes all the difference; the pre-shredded kind has coatings that prevent it from melting smoothly.
  • Don't let the garlic brown when you're sautéing it, or it will taste sharp and unpleasant instead of mellow and sweet.
03 -
  • Use a good-quality, low-sodium broth so you can control the saltiness as the Parmesan melts in and seasons the soup naturally.
  • Stir the soup constantly while adding the cheese to keep the texture smooth and prevent any grainy or separated spots.
  • Let the soup rest off the heat for a few minutes before serving so the flavors settle and the cream stops bubbling.
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