Garlic Parmesan Chicken Soup Recipe

Introduction

This Garlic Parmesan Chicken Soup is a creamy, comforting dish perfect for chilly days or when you need a cozy meal. Packed with tender chicken, savory herbs, and a rich Parmesan flavor, it’s easy to make and sure to satisfy.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (about 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 bite-sized 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 and add dried thyme and dried basil. Bring to a boil, then reduce heat to low and simmer for 10–15 minutes to allow flavors to meld and chicken to 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 half-and-half instead of heavy cream for a lighter soup without sacrificing creaminess.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Swap fresh spinach for kale or Swiss chard for a different leafy green texture.
• For extra depth, sauté mushrooms along with the onions.
• Use freshly grated Parmesan for the best flavor and smooth melting.

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 from curdling. Do not freeze, as the cream may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken in this soup?

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

What can I substitute for Parmesan cheese?

Pecorino Romano or Grana Padano are great alternatives with a similar salty, nutty flavor. Avoid processed cheese for best results.

Garlic Parmesan Chicken Soup Recipe

Print Recipe

★★★★★

4.8 from 140 reviews

This comforting Garlic Parmesan Chicken Soup combines tender chunks of chicken with a creamy Parmesan-infused broth, enhanced with aromatic herbs and fresh greens. It’s a rich yet soothing dish perfect for a cozy meal.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

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

Dairy & Add-ins

• 1 cup heavy cream (or half-and-half)
• 1 cup grated Parmesan cheese (plus extra for garnish)
• 2 cups fresh spinach or kale (optional)
• Fresh parsley for garnish

Instructions

1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent. Then stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
2. Cook Chicken: Add the bite-sized 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. Add Broth and Herbs: Pour in the chicken broth and add the dried thyme and dried basil. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes to allow the flavors to meld and ensure the chicken is cooked through.
4. Add Cream and Cheese: Lower the heat to low and stir in the heavy cream. Gradually add the grated Parmesan cheese, about 1/4 cup at a time, stirring constantly until the cheese melts and the soup becomes creamy.
5. Incorporate Greens: If using, stir in the fresh spinach or kale and cook until wilted, about 1-2 minutes.
6. Season and Serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle the soup into bowls, garnish with extra Parmesan cheese and fresh parsley, and serve hot.

Notes

• For a lighter soup, use half-and-half instead of heavy cream.
• The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• Feel free to substitute kale for spinach or omit greens entirely based on preference.
• Grated Parmesan cheese should be added slowly to prevent clumping and ensure creamy texture.
• Use freshly grated Parmesan for best flavor and melting quality.

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