Garlic Parmesan Chicken Soup (Printable)

A comforting creamy soup with tender chicken, aromatic garlic, and rich Parmesan in a velvety broth.

# 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

# Steps:

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, being careful not to let it brown.
03 - Add chicken pieces and season with salt and pepper. Cook 5 to 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 to 15 minutes until chicken is cooked through and flavors have melded.
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 to pot and stir until wilted, about 1 to 2 minutes.
07 - Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls, garnish with fresh parsley and extra Parmesan cheese. Serve hot.

# Chef’s Tips:

01 -
  • It tastes indulgent but comes together in under 40 minutes, no fancy techniques required.
  • The Parmesan melts into the broth and creates this silky, umami-rich base that clings to every spoonful.
  • You can make it lighter with half and half or go full comfort with heavy cream, and it's delicious either way.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Add the Parmesan on low heat and stir it in gradually, or it will seize up and turn grainy instead of melting into the soup.
  • Freshly grated Parmesan is the only way to go, the pre shredded kind has cellulose coating that prevents smooth melting.
  • Don't let the garlic brown when you're sauteing it, burnt garlic tastes acrid and will throw off the whole pot.
03 -
  • Use a heavy bottomed pot or Dutch oven to prevent scorching and ensure even heat distribution.
  • Taste the soup before serving and adjust the salt, it needs more than you think because the Parmesan adds richness but not always enough salt.
  • If the soup gets too thick, thin it with a little broth or cream rather than water, which will dilute the flavor.
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