Garlic Parmesan Chicken Soup (Printer-Friendly)

A velvety, protein-rich bowl featuring tender chicken, aromatic garlic, and nutty Parmesan in a creamy 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

# How to Cook:

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, taking care not to let it brown.
03 - Add chicken pieces and season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until no longer pink and beginning 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 to 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 smooth and creamy.
06 - If using spinach or kale, add and stir until wilted, approximately 1 to 2 minutes.
07 - Taste soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls and garnish with fresh parsley and extra Parmesan. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like you spent hours simmering stock when really it takes less time than most streaming episodes.
  • The Parmesan melts into the broth and clings to every spoonful in a way that feels indulgent without being fussy.
  • You can throw in greens or leave them out and it still feels complete and satisfying.
02 -
  • Add the Parmesan off the heat or on very low heat, stirring constantly, or it will seize up into stringy clumps instead of melting into the broth.
  • Freshly grated Parmesan is non-negotiable here, the bagged stuff has cellulose that keeps it from melting smoothly.
  • If the soup gets too thick as it sits, thin it out with a splash of broth or cream when you reheat it.
03 -
  • Grate your Parmesan right before adding it so it melts faster and smoother into the hot soup.
  • Don't skip tasting before serving, the saltiness of the broth and cheese can vary wildly depending on the brands you use.
  • If you're making this for meal prep, undercook the chicken slightly since it will keep cooking as the soup sits and reheats.
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