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 nourishing meal. With tender chicken, savory garlic, and rich Parmesan cheese, it’s simple to make yet full of flavor.

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 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 starts 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

• Use freshly grated Parmesan cheese from a block for smoother melting and better texture compared to pre-grated varieties.
• For a lighter version, substitute heavy cream with half-and-half or even whole milk, though the soup will be less rich.
• Adding fresh spinach or kale adds a nice touch of color and extra nutrients.
• Serve with crusty bread or garlic toast for a complete meal.

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 frequently to prevent the cheese from clumping or separating. Avoid freezing as cream-based soups can sometimes separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this soup?

It’s best to use fresh or fully thawed chicken pieces to ensure even cooking and avoid excess water in the soup. If using frozen, thaw completely before cooking.

Can I make this soup dairy-free?

To make a dairy-free version, substitute the heavy cream with coconut milk and use a dairy-free cheese alternative or nutritional yeast, though the flavor and texture will differ from the original recipe.

Garlic Parmesan Chicken Soup Recipe

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★★★★★

4.4 from 416 reviews

• Author: Olivia
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Garlic Parmesan Chicken Soup is a comforting and creamy dish perfect for chilly days. Made with tender chicken breast, aromatic garlic, fresh spinach or kale, and rich Parmesan cheese, this soup blends wholesome ingredients into a flavorful, satisfying meal that’s easy to prepare on the stovetop.

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Ingredients

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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 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)

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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, being careful not to burn it.
2. Cook Chicken: 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. Add Broth and Herbs: Pour in chicken broth, and 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 ensure chicken cooks through completely.
4. Add Cream and Cheese: Reduce heat to low. Stir in heavy cream. Gradually add grated Parmesan cheese about 1/4 cup at a time, stirring constantly until melted and soup is creamy.
5. Add Greens (Optional) and Season: If using, stir in fresh spinach or kale until wilted, about 1-2 minutes. Taste the soup and adjust seasoning with additional salt and pepper if needed.
6. Serve: Ladle soup into bowls and garnish with extra Parmesan cheese and fresh parsley. Serve hot.

Notes

• Use freshly grated Parmesan from a block instead of pre-grated for smoother melting and better texture.
• For a lighter version, substitute heavy cream with half-and-half.
• You can substitute spinach with kale or omit greens if preferred.
• Leftovers store well in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

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