Save My neighbor knocked on my door one rainy Tuesday holding a bag of spinach from her garden and a block of Parmesan she couldn't finish. I had chicken thawing and garlic sitting on the counter, so I tossed everything into a pot without much of a plan. What came out was this creamy, garlicky soup that made both of us forget we were supposed to be having leftovers. Sometimes the best recipes happen when you're just trying to use what's in front of you.
I made this for my brother after he finished moving apartments, and he ate two bowls standing up in my kitchen before even sitting down. He kept saying it reminded him of something our mom used to make, though she never made anything like this. I think he just meant it felt like home, which is really all comfort food needs to do.
Ingredients
- Olive oil: The base that keeps the onions from sticking and adds a subtle richness that butter sometimes overpowers.
- Onion: Dice it small so it melts into the broth and you won't even notice it's there, just a sweet undertone.
- Garlic: Four cloves sounds like a lot until you taste it, then you'll wonder why you ever used less.
- Chicken breasts: Cut them into even cubes so they cook at the same rate and stay tender instead of rubbery.
- Chicken broth: Use a good quality one or homemade if you have it, this is where half the flavor lives.
- Heavy cream: Stir it in at the end off high heat or it can break and look grainy instead of silky.
- Parmesan cheese: Freshly grated is the only way, the pre-shredded stuff has coatings that make it clump instead of melt.
- Thyme and basil: Dried herbs work beautifully here and bloom in the broth as it simmers.
- Salt and pepper: Taste as you go because the Parmesan adds saltiness and you don't want to overdo it.
- Spinach or kale: Optional but they wilt in seconds and make you feel like you're sneaking in something good.
- Parsley: Fresh on top adds a pop of color and a little brightness to cut through all that cream.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large pot and add the onion, letting it soften and turn translucent without rushing it. The smell will start to fill the kitchen and that's when you know it's ready for the garlic.
- Add the garlic:
- Toss in the minced garlic and stir it around for a minute or two until it smells toasty and sweet. Don't let it brown or it'll turn bitter and you'll taste it in every spoonful.
- Cook the chicken:
- Add the chicken cubes, season them with salt and pepper, and stir them around until they're no longer pink. They don't need to be fully cooked yet, just sealed on the outside so they stay juicy.
- Simmer the broth:
- Pour in the chicken broth, add the thyme and basil, and bring everything to a boil. Lower the heat and let it simmer gently until the chicken is cooked through and the flavors start to blend together.
- Stir in the cream and cheese:
- Turn the heat down low and pour in the heavy cream, stirring slowly. Add the Parmesan a little at a time, whisking it in so it melts smoothly and doesn't clump into rubbery bits.
- Wilt the greens:
- If you're using spinach or kale, stir it in now and watch it shrink down in less than two minutes. It adds color and makes the soup feel a little more virtuous.
- Adjust and serve:
- Taste the soup and add more salt or pepper if it needs it. Ladle it into bowls, top with parsley and extra Parmesan, and serve it while it's still steaming.
Save The first time I reheated this soup the next day, I thought I'd ruined it because it had thickened up overnight. I stirred in a little extra broth and it loosened right back up, tasting even better because the flavors had time to settle. Now I almost prefer the leftovers, which is rare for me.
What to Serve With It
This soup is rich enough to stand on its own, but a hunk of crusty bread or a few buttery crackers on the side makes it feel like a full meal. I like to toast sourdough and rub it with a cut garlic clove, then dip it straight into the broth. A simple green salad with lemon vinaigrette also cuts through the creaminess in a way that feels refreshing without being complicated.
How to Store and Reheat
Let the soup cool completely before transferring it to an airtight container, then keep it in the fridge for up to four days. When you reheat it on the stove, add a splash of broth or cream to loosen it back up since the Parmesan will have thickened it overnight. I don't recommend freezing this one because the cream and cheese can separate when thawed, and it just won't taste the same.
Little Changes That Work
If you want to lighten it up a bit, swap the heavy cream for half-and-half or even whole milk, though it won't be quite as luscious. You can also use chicken thighs instead of breasts for a little more flavor and moisture, just trim off any excess fat before cubing them. I've added white beans before when I wanted more heft, and they soak up the garlicky broth in a way that makes the soup feel even heartier.
- Try stirring in a squeeze of lemon juice at the end for brightness.
- Use rotisserie chicken to cut down on cooking time even more.
- Add a pinch of red pepper flakes if you like a tiny kick of heat.
Save This soup has become my go-to when I need something that feels like a hug in a bowl without spending all evening in the kitchen. I hope it does the same for you.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Absolutely. This soup reheats beautifully and often tastes better the next day as flavors continue to develop. Store in an airtight container for up to 4 days. Reheat gently over low-medium heat, adding a splash of broth or cream if needed to restore consistency.
- → Why does my Parmesan clump in the broth?
Prevent clumping by keeping heat on low when adding cheese, stirring constantly, and incorporating Parmesan gradually in ¼ cup increments. Using freshly grated cheese rather than pre-shredded also helps it melt smoothly into the creamy base.
- → Can I use milk instead of heavy cream?
While heavy cream creates the richest, velvety texture, half-and-half works well for a lighter version. Whole milk can be used but may result in a thinner consistency. For best results, avoid skim milk as it won't provide the same creamy mouthfeel.
- → What vegetables can I add besides spinach?
Kale works excellently like spinach. You can also add chopped carrots, celery, or diced potatoes during the simmering stage. For a lower-carb option, try zucchini noodles or cauliflower rice added in the last 5 minutes.
- → Is this suitable for freezing?
Freezing works but may cause slight separation of the cream upon thawing. To freeze, cool completely and leave out the spinach. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently while stirring to recombine.
- → Can I use rotisserie chicken instead?
Yes, shredded rotisserie chicken works perfectly and reduces cooking time. Add it during the last 10 minutes of simmering just to heat through. You'll need about 2-3 cups of shredded meat to equal 1 pound of raw chicken breast.