Garlic Parmesan Chicken Soup Recipe

Introduction

This Garlic Parmesan Chicken Soup is a comforting and creamy dish perfect for chilly days. Packed with tender chicken, savory herbs, and a rich Parmesan finish, it’s easy 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 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 chicken pieces to the pot. Season 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. Step 3: Pour in the chicken broth and add the dried thyme and dried basil. Bring the soup to a boil, then reduce heat to low and simmer for 10–15 minutes to allow flavors to meld and the chicken to cook through.
4. Step 4: 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 melted and the soup is creamy.
5. Step 5: If using, stir in fresh spinach or kale and cook for 1–2 minutes until wilted. Taste and adjust seasoning with more 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 freshly grated Parmesan from a block for smoother melting and better texture.
• Add Parmesan slowly on low heat, stirring constantly to prevent clumping.
• Substitute half-and-half for heavy cream for a lighter version.
• Fresh spinach or kale adds color and nutrition but can be omitted if preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. If the soup thickens too much when reheated, stir in a little broth or water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, just be sure to thaw the chicken fully before cooking to ensure it cooks evenly and safely.

Can this soup be made dairy-free?

You can substitute the heavy cream with a coconut milk cream alternative and use nutritional yeast instead of Parmesan to make a dairy-free version, though the flavor and texture will be different.

Garlic Parmesan Chicken Soup Recipe

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★★★★★

4.4 from 131 reviews

This Garlic Parmesan Chicken Soup recipe is a rich and creamy comfort food made with tender bite-sized chicken pieces, aromatic garlic and onions, savory chicken broth, and plenty of Parmesan cheese. Enhanced with herbs like thyme and basil, and optionally fresh spinach or kale for added nutrition, it’s perfect for a cozy meal. The soup combines gentle simmering and stovetop cooking to develop deep flavor while keeping the chicken juicy and the broth velvety.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 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 and Broth

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 4 cups chicken broth

Dairy and Cheese

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

Herbs and Seasonings

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

Optional

• 2 cups fresh spinach or kale
• Fresh parsley for garnish

Instructions

1. Sauté Onions and Garlic: 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 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 dried thyme and dried basil. Bring the mixture to a boil, then reduce heat to low and simmer gently for 10-15 minutes to allow flavors to meld and ensure the chicken is fully cooked.
4. Add Cream and Parmesan: Reduce heat to low, then stir in the heavy cream. Gradually add the grated Parmesan cheese in 1/4 cup increments, stirring constantly to prevent clumping and until the soup becomes creamy.
5. Incorporate Greens and Adjust Seasoning: If using, stir in fresh spinach or kale and cook until wilted, about 1-2 minutes. Taste the soup and adjust seasoning with additional salt and pepper as needed.
6. Serve and Garnish: Ladle the hot soup into bowls and garnish with extra Parmesan cheese and fresh parsley. Serve immediately.

Notes

• Use freshly grated Parmesan cheese from a block for better melting and a smoother texture compared to pre-grated options.
• Add Parmesan gradually on low heat while stirring continuously to prevent it from clumping.
• Substitute half-and-half for heavy cream for a lighter version of the soup.
• Fresh spinach or kale adds nutritional value and a pop of color but can be omitted if preferred.
• Recommended equipment: large pot or Dutch oven with 4-6 quart capacity.

Keywords: Garlic Parmesan Chicken Soup, Creamy Chicken Soup, Comfort Food Soup, Chicken and Spinach Soup, Easy Chicken Soup