Garlic Parmesan Chicken Soup Recipe

Introduction

This Garlic Parmesan Chicken Soup is a warm, comforting dish perfect for cozy nights. Creamy and flavorful, it combines tender chicken, savory garlic, and rich Parmesan for a satisfying meal that’s easy to make at home.

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, taking care not to let it burn.
2. Step 2: Add 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 chicken broth and add dried thyme and basil. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes to let the flavors meld and ensure the chicken is cooked through.
4. Step 4: Reduce heat to low and stir in heavy cream. Gradually add the grated Parmesan cheese about 1/4 cup at a time, stirring constantly until melted and the soup becomes creamy.
5. Step 5: If using, stir in fresh spinach or kale until wilted, about 1-2 minutes. Taste and adjust seasoning with salt and pepper as needed.
6. Step 6: Ladle soup into bowls and garnish with extra Parmesan cheese and fresh parsley. Serve hot and enjoy!

Tips & Variations

• Use freshly grated Parmesan cheese from a block for smoother melting and better texture.
• Add Parmesan gradually on low heat while stirring constantly to prevent clumping.
• Substitute half-and-half for heavy cream if you prefer a lighter soup.
• Fresh spinach or kale adds nutrition and vibrant color but can be omitted if you prefer.

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 cheese from separating. Avoid boiling the soup after adding cream and cheese to keep the texture smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of raw chicken breasts?

Yes, you can use cooked chicken. Add it after simmering the broth with the herbs to warm it through without overcooking. Adjust cooking times accordingly to avoid drying out the chicken.

Is it possible to make this soup dairy-free?

To make a dairy-free version, substitute heavy cream with coconut cream or a non-dairy milk alternative, and omit the Parmesan or use a dairy-free cheese substitute. Keep in mind this will alter the flavor and texture slightly.

Garlic Parmesan Chicken Soup Recipe

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★★★★★

4.7 from 74 reviews

• Author: Marina
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This creamy Garlic Parmesan Chicken Soup is a comforting and flavorful dish featuring tender chicken pieces simmered in a rich broth with garlic, Parmesan cheese, and fresh herbs. The addition of spinach or kale adds a nutritious touch, making it a hearty and satisfying meal perfect for any season.

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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 Onion and Garlic: 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: 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. Incorporate Cream and Cheese: 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. Adjust Seasoning and Serve: 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.

Notes

• Use freshly grated Parmesan from a block instead of pre-grated for smoother melting and better texture.
• Add Parmesan gradually (about 1/4 cup at a time) on low heat while stirring constantly to prevent clumping.
• Half-and-half can substitute for heavy cream for a lighter version.
• Fresh spinach or kale adds nutrition and color but is optional.
• Equipment needed: Large pot or Dutch oven (4-6 quart capacity).

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

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