Garlic Parmesan Chicken Soup (Printable)

Tender chicken in a velvety, herb-infused broth with rich Parmesan and aromatic garlic.

# 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

# How to Make It:

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 starts 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 and stir until wilted, 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. Serve hot.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but you're done in under 40 minutes.
  • The creamy garlic and Parmesan broth is so rich, you'll forget it's basically just chicken and a few pantry staples.
  • It reheats beautifully, so leftovers actually get better the next day.
  • You can sneak in spinach or kale without anyone complaining.
02 -
  • Always add Parmesan on low heat and stir constantly, or it will seize up into grainy clumps instead of melting smoothly.
  • Freshly grated Parmesan is the secret, the pre-shredded stuff has cellulose coating that prevents it from melting properly.
  • Don't let the garlic brown, it will turn bitter and throw off the whole flavor of the soup.
03 -
  • Grate your own Parmesan right before adding it to the soup, it melts faster and tastes a hundred times better than the pre-shredded stuff.
  • If the soup gets too thick, thin it out with a little extra broth or cream instead of water, so you don't dilute the flavor.
  • Season the chicken well before cooking it, that early salt and pepper makes a huge difference in the final taste.
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