Garlic Parmesan Chicken Soup Recipe

Introduction

This Garlic Parmesan Chicken Soup is a comforting and creamy dish perfect for cozy evenings. Packed with tender chicken, savory herbs, and rich Parmesan, it’s a hearty meal that’s surprisingly easy to make.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half)
• 1 cup grated Parmesan cheese (plus extra for garnish)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish
• 2 cups fresh spinach or kale (optional)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until softened and translucent. Stir in minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
2. Step 2: Add the chicken cubes to the pot. Season with salt and pepper and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside and starts to turn golden.
3. Step 3: Pour in chicken broth and add dried thyme and dried basil. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes to let flavors meld and chicken cook through completely.
4. Step 4: Reduce heat to low and stir in heavy cream. Gradually add grated Parmesan cheese about 1/4 cup at a time, stirring constantly until melted and the soup is creamy. If using, stir in fresh spinach or kale until wilted, about 1-2 minutes.
5. Step 5: Taste and adjust seasoning with additional salt and pepper if needed. Ladle soup into bowls and garnish with extra Parmesan cheese and fresh parsley. Serve hot.

Tips & Variations

• Use freshly grated Parmesan from a block instead of pre-grated cheese for smoother melting and better texture.
• Add Parmesan gradually on low heat while stirring constantly to prevent clumping.
• Swap heavy cream with half-and-half for a lighter soup option.
• Incorporate fresh spinach or kale for added nutrition and color.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from separating. Avoid boiling after adding cream to keep the soup creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, you can use pre-cooked chicken. Add it during the last few minutes of simmering to heat through without overcooking.

Is it possible to make this soup dairy-free?

You can substitute heavy cream with a coconut cream or dairy-free alternative and omit the Parmesan or use a dairy-free cheese to create a similar creamy texture.

Garlic Parmesan Chicken Soup Recipe

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★★★★★

4.6 from 149 reviews

• Author: Ella
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Garlic Parmesan Chicken Soup is a creamy, comforting dish packed with tender chicken, fragrant garlic, and rich Parmesan cheese, perfect for a cozy meal. Featuring fresh herbs and optional greens like spinach or kale, it’s a flavorful, hearty soup that comes together quickly on the stovetop.

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Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced

Chicken

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• Salt and pepper to taste

Soup Liquids and Seasoning

• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil

Creamy Elements

• 1 cup heavy cream (or half-and-half)
• 1 cup grated Parmesan cheese (plus extra for garnish)

Optional Add-ins and Garnish

• 2 cups fresh spinach or kale (optional)
• Fresh parsley for garnish

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Instructions

1. Sauté Onion and Garlic: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until softened and translucent. Stir in minced garlic and cook for 1 to 2 minutes until fragrant, ensuring it doesn’t burn.
2. Cook the Chicken: Add the bite-sized chicken pieces to the pot. Season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is no longer pink on the outside and starts turning golden.
3. Add Broth and Herbs: Pour in the chicken broth, then add dried thyme and dried basil. Bring the mixture to a boil, then reduce heat to low and simmer for 10 to 15 minutes to fully cook the chicken and meld the flavors.
4. Add Cream and Parmesan: Lower the heat to low. Stir in the heavy cream gradually. Then add the grated Parmesan cheese in increments of about 1/4 cup, stirring constantly after each addition until the cheese melts smoothly and the soup turns creamy.
5. Incorporate Greens (Optional): If using, stir in fresh spinach or kale and cook until wilted, about 1 to 2 minutes.
6. Adjust Seasoning and Serve: Taste the soup and adjust the salt and pepper as needed. Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh parsley. Serve hot for a comforting meal.

Notes

• Use freshly grated Parmesan from a block rather than pre-grated for smoother melting and better texture.
• Add Parmesan cheese gradually on low heat while stirring constantly to prevent clumping.
• Half-and-half can be used instead of heavy cream for a lighter soup.
• Fresh spinach or kale adds nutrition and color but is optional.
• Equipment needed: Large pot or Dutch oven with a 4-6 quart capacity.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Garlic Parmesan Chicken Soup, creamy chicken soup, easy chicken soup, comforting soup, Parmesan cheese soup