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 cozy meal. Packed with tender chicken, fragrant herbs, and a cheesy finish, it’s easy to make and sure to satisfy your cravings.

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 5 minutes until softened and translucent. Stir in minced garlic and cook for 1-2 minutes until fragrant, taking care not to burn it.
2. Step 2: Add the 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 begins to turn golden.
3. Step 3: Pour in the chicken broth, then add dried thyme and dried basil. Bring the mixture to a boil, then reduce heat to low and simmer for 10-15 minutes until the chicken is fully cooked and flavors meld.
4. Step 4: 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 the cheese is melted and the soup is creamy.
5. Step 5: If using, stir in fresh spinach or kale and cook until wilted, about 1-2 minutes. Taste the soup 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 cheese from a block for smoother melting and better flavor.
• Add the Parmesan gradually while stirring constantly to avoid clumps.
• Substitute half-and-half for heavy cream for a lighter soup.
• Incorporate fresh spinach or kale for added nutrition and vibrant color, but this is optional.

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 separation. Avoid boiling after adding cream to maintain the soup’s creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, you can add cooked chicken in Step 3 when you add the broth. Just reduce the simmering time since the chicken is already cooked.

Can I freeze Garlic Parmesan Chicken Soup?

Freezing is possible, but the cream and cheese might separate upon thawing. To minimize texture changes, freeze before adding the cream and cheese, then stir them in when reheating.

Garlic Parmesan Chicken Soup Recipe

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★★★★★

4.8 from 107 reviews

This Garlic Parmesan Chicken Soup is a creamy and comforting dish made with tender chicken, Parmesan cheese, and aromatic herbs simmered in a flavorful broth. Perfect for a cozy meal, it features sautéed onions and garlic, rich chicken broth, heavy cream, and fresh greens like spinach or kale for added nutrition and color.

• Author: Nora
• 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 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. Saute Onion and Garlic: Heat olive oil in a large pot over medium heat. Add chopped onion and saute 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. Simmer Soup Base: 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. Add Cream and Parmesan: 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.
5. Add Greens and Adjust Seasoning: If using, stir in fresh spinach or kale until wilted, about 1-2 minutes. Taste 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.
• 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).

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