Garlic Parmesan Chicken Soup (Print Version)

Tender chicken in a creamy Parmesan broth with garlic, herbs, and optional greens. Ready in 40 minutes.

# 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 2 tablespoons olive oil in a large pot over medium heat. Add 1 chopped medium onion and sauté for 5 minutes until softened and translucent.
02 - Stir in 4 minced garlic cloves and cook for 1 to 2 minutes until fragrant, being careful not to allow browning.
03 - Add 1 pound cubed chicken breasts, season with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until chicken is no longer pink and begins to golden.
04 - Pour in 4 cups chicken broth, add 1 teaspoon dried thyme and 1 teaspoon dried basil. Bring to a boil, then reduce heat to low and simmer for 10 to 15 minutes until chicken is cooked through.
05 - Lower heat to minimum. Stir in 1 cup heavy cream, then gradually add 1 cup grated Parmesan cheese in quarter-cup increments while stirring constantly until smooth and creamy.
06 - If using, add 2 cups chopped fresh spinach or kale and stir for 1 to 2 minutes until wilted.
07 - Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls, garnish with fresh chopped parsley and extra Parmesan cheese. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like someone spent hours in the kitchen, but you'll be sitting down to eat in under 40 minutes.
  • The Parmesan melts into the broth and creates this silky, almost luxurious texture that coats every spoonful.
  • You get serious protein without feeling weighed down, and the garlic doesn't overpower, it just wraps everything in warmth.
02 -
  • Add the Parmesan slowly over low heat and keep stirring, or it will clump into rubbery bits instead of melting smoothly.
  • Freshly grated Parmesan makes all the difference, the pre-shredded kind has anti-caking agents that mess with the creaminess.
  • Don't let the garlic brown in the beginning, burnt garlic turns the whole soup bitter and there's no coming back from that.
03 -
  • Cut the chicken into uniform pieces so they cook evenly and you don't end up with some dry and some undercooked.
  • Grate your own Parmesan right before adding it, the difference in flavor and melt is worth the two extra minutes.
  • If you're meal prepping, wait to add the greens until you reheat individual portions so they don't get mushy.
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