Garlic Parmesan Chicken Soup Recipe

Introduction

This Garlic Parmesan Chicken Soup is a comforting and creamy dish perfect for chilly days or when you need a hearty meal. Packed with tender chicken, savory garlic, and rich Parmesan, it’s both satisfying and easy to make.

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 the chopped onion and sauté for about 5 minutes until softened and translucent. Stir in the 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, then 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 the mixture to a boil, then reduce heat to low and simmer for 10–15 minutes to allow flavors to meld and ensure the chicken is cooked through.
4. Step 4: Lower the heat and stir in the heavy cream. Gradually add the grated Parmesan cheese about ¼ cup at a time, stirring constantly until melted and the soup is creamy.
5. Step 5: If desired, stir in fresh spinach or kale and cook for 1–2 minutes until wilted. Taste and adjust seasoning with additional salt and pepper if needed.
6. Step 6: Ladle the 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 version without sacrificing creaminess.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Substitute kale with Swiss chard or collard greens if preferred.
• For extra depth, sauté the chicken with a splash of white wine before adding broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid boiling the soup after adding cream to maintain its smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, you can substitute heavy cream with coconut milk or a dairy-free cream alternative, and use a nutritional yeast or dairy-free cheese in place of Parmesan.

Can I use pre-cooked chicken?

Absolutely. If using pre-cooked chicken, add it after simmering the broth with herbs to prevent overcooking. Heat just until warmed through before adding cream and cheese.

Garlic Parmesan Chicken Soup Recipe

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★★★★★

4.6 from 61 reviews

This Garlic Parmesan Chicken Soup is a creamy, comforting recipe featuring tender chicken breast simmered in a flavorful broth with garlic, Parmesan cheese, and fresh herbs. Enhanced by the richness of heavy cream and optional greens like spinach or kale, this soup makes for a deliciously satisfying meal perfect for cooler days.

• Author: Amaya
• 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

Soup Base

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced

Chicken

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• Salt and pepper to taste

Broth and Seasonings

• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil

Cream and Cheese

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

Greens and Garnish

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

Instructions

1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until it becomes softened and translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant, making sure not to burn the garlic.
2. Cook the Chicken: Add the bite-sized chicken pieces to the pot. Season them with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside and begins to turn golden.
3. Add Broth and Herbs: Pour in the chicken broth and 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. This allows the chicken to cook through fully and the flavors to meld.
4. Incorporate Cream and Cheese: Lower the heat to low and stir in the heavy cream gradually. Add the grated Parmesan cheese in 1/4 cup increments, stirring constantly until the cheese melts completely and the soup reaches a creamy consistency. If desired, stir in fresh spinach or kale and cook just until wilted, about 1-2 minutes.
5. Final Seasoning and Serving: Taste the soup and adjust seasoning with extra salt and pepper if needed. Ladle the soup into bowls, garnish with additional Parmesan cheese and fresh parsley, and serve hot.

Notes

• You can substitute half-and-half for heavy cream for a lighter version, though the soup will be less rich.
• Fresh spinach or kale adds a nice boost of nutrition and color but can be omitted if preferred.
• Use freshly grated Parmesan cheese for best flavor and smooth melting.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid curdling.

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