Garlic Parmesan Chicken Soup Recipe

Introduction

This Garlic Parmesan Chicken Soup is a creamy, comforting bowl perfect for chilly days. Packed with tender chicken, fresh garlic, and rich Parmesan, it’s a delicious meal that’s easy to make at home.

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 the 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 pieces 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 the chicken broth, then add dried thyme and dried basil. Bring the mixture to a boil, then reduce heat to low and simmer for 10-15 minutes to allow flavors to meld and chicken to cook through.
4. Step 4: Lower the heat and stir in the heavy cream. Gradually add the grated Parmesan cheese in 1/4 cup increments, stirring constantly until melted and the soup is creamy.
5. Step 5: If using, stir in fresh spinach or kale until wilted, about 1-2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
6. Step 6: Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh parsley. Serve hot.

Tips & Variations

• Use freshly grated Parmesan from a block for smoother melting and better texture.
• Add Parmesan gradually on low heat while stirring constantly to prevent clumping.
• Substitute half-and-half for heavy cream for a lighter version of the soup.
• Fresh spinach or kale adds nutrition and color but can be omitted if you prefer.

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 cream and cheese from separating. This soup is not recommended for freezing due to dairy content.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of Parmesan?

Parmesan provides a unique nutty flavor and smooth melting, but you can try Pecorino Romano or Asiago as alternatives. Avoid cheeses that don’t melt well to keep the soup creamy.

Is it possible to make this soup dairy-free?

You can substitute heavy cream with full-fat coconut milk and use a dairy-free cheese alternative, though the flavor and texture will differ. Ensure chicken broth is also dairy-free.

Garlic Parmesan Chicken Soup Recipe

Print Recipe

★★★★★

4.8 from 65 reviews

This Garlic Parmesan Chicken Soup is a comforting and creamy dish featuring tender bite-sized chicken pieces simmered in a flavorful broth with fresh garlic, Parmesan cheese, and herbs. Enhanced with a touch of cream and optionally vibrant greens like spinach or kale, this soup is rich, hearty, and perfect for a cozy meal.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

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

Chicken and Broth

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 4 cups chicken broth

Dairy and Cheese

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

Herbs and Seasoning

• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste

Optional Additions

• 2 cups fresh spinach or kale
• Fresh parsley for garnish

Instructions

1. Sauté Aromatics: 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, making sure not to let it burn.
2. Cook Chicken: Add the bite-sized chicken pieces to the pot. Season with salt and pepper. Cook the chicken for 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside and starts to turn golden.
3. Add Broth and Herbs: Pour in the chicken broth and add dried thyme and dried basil. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10-15 minutes, allowing the flavors to meld and the chicken to cook thoroughly.
4. Add Cream and Parmesan: Turn the heat to low. Stir in the heavy cream. Gradually add the grated Parmesan cheese, about 1/4 cup at a time, stirring constantly to prevent clumping. Continue until all the cheese is melted and the soup is creamy.
5. Add Greens (Optional): If using, stir in fresh spinach or kale and cook for 1-2 minutes until wilted.
6. Season and Serve: Taste the soup and adjust with additional salt and pepper if needed. Ladle into bowls, garnish with extra Parmesan cheese and fresh parsley, and serve hot.

Notes

• Use freshly grated Parmesan from a block for smoother melting and better texture compared to pre-grated cheese.
• Add Parmesan cheese gradually in small amounts 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 enhances the soup’s nutrition and adds vibrant color but is optional.
• Equipment needed: A large pot or Dutch oven with 4 to 6 quart capacity is ideal for making this soup.

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