Garlic Parmesan Chicken Soup Recipe

Introduction

This Garlic Parmesan Chicken Soup is a creamy, comforting bowl perfect for chilly days or anytime you crave a hearty meal. Packed with tender chicken, savory garlic, and rich Parmesan, it’s simple to make and deeply satisfying.

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 bite-sized chicken pieces to the pot. Season with salt and pepper and cook for 5-7 minutes, stirring occasionally, until chicken is no longer pink on the outside and starting to turn golden.
3. Step 3: Add chicken broth, dried thyme, and dried basil to the pot. 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 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

• For a lighter version, substitute half-and-half for heavy cream or use a lower-fat cheese alternative.
• Add cooked pasta or rice to make the soup more filling and turn it into a complete meal.
• Fresh herbs like basil or thyme can be used instead of dried for a brighter flavor—just add them near the end of cooking.
• If you prefer a thicker soup, stir in a tablespoon of flour or cornstarch slurry before adding the cream.

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 scorching. Avoid boiling after adding cream to keep the texture smooth and creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this soup?

Yes, but make sure to thaw the chicken completely before cooking to ensure even cooking and prevent excess liquid in the soup.

Is it okay to substitute a different cheese for Parmesan?

Parmesan provides a unique nutty, savory flavor, but you can try Pecorino Romano or Asiago if needed. Avoid cheeses that melt too easily or are very mild, as they will change the soup’s texture and taste.

Garlic Parmesan Chicken Soup Recipe

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★★★★★

4.7 from 130 reviews

A rich and creamy Garlic Parmesan Chicken Soup featuring tender chicken pieces, sautéed garlic and onions, fresh herbs, and spinach or kale, all simmered in a flavorful chicken broth and finished with Parmesan cheese for a comforting, hearty meal.

• Author: Tim
• 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

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

Dairy and Cheese

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

Vegetables and Garnish

• 2 cups fresh spinach or kale (optional)
• Fresh parsley for garnish

Instructions

1. Prepare the base: 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 the minced garlic and cook for an additional 1-2 minutes until fragrant, taking care not to burn the garlic.
2. Cook the 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 brown.
3. Add liquids and herbs: Pour in the chicken broth, then add dried thyme and dried basil. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 10-15 minutes, allowing the flavors to meld and the chicken to cook through completely.
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 fully melted and the soup has a creamy consistency.
5. Incorporate greens and season: If using, stir in fresh spinach or kale and cook for about 1-2 minutes until the greens wilt. Taste the soup and adjust seasoning with additional salt and pepper if needed.
6. Serve: Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh parsley. Serve hot for a comforting meal.

Notes

• Using half-and-half instead of heavy cream will make the soup lighter but still creamy.
• Fresh spinach or kale adds color and nutrients but can be omitted if preferred.
• For a thicker soup, add a slurry of cornstarch and water before adding the cream.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.

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