Garlic Parmesan Chicken Soup Recipe

Introduction

This Garlic Parmesan Chicken Soup is a creamy, comforting dish perfect for chilly days. Packed with tender chicken, savory garlic, and rich Parmesan, it comes together quickly for a satisfying meal any time of year.

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 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 starting 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 half-and-half instead of heavy cream for a lighter version without sacrificing creaminess.
• Adding fresh spinach or kale boosts nutrition and adds a pop of color to the soup.
• For extra flavor, roast the garlic before adding it to the soup.
• Leftover soup can be blended for a smoother texture if preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream from curdling. Avoid freezing as the dairy may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken instead of raw?

Yes, you can add pre-cooked chicken in step 3. Just simmer the soup briefly to heat the chicken through and meld the flavors.

Is there a dairy-free alternative for the cream and cheese?

For a dairy-free version, substitute coconut milk for heavy cream and use nutritional yeast instead of Parmesan cheese. The flavor will differ but still be delicious.

Garlic Parmesan Chicken Soup Recipe

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★★★★★

4.8 from 137 reviews

This Garlic Parmesan Chicken Soup is a creamy, comforting bowl of savory goodness featuring tender chicken pieces simmered in a rich blend of chicken broth, heavy cream, and Parmesan cheese. Enhanced with aromatic garlic, herbs, and optionally fresh greens like spinach or kale, this soup is perfect for a cozy meal any day of the year.

• Author: Viktoria
• 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

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. Sauté Onion 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, making sure not to burn the garlic.
2. Cook Chicken: Add the bite-sized 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 starts turning golden.
3. Add Broth and Herbs: Pour in the chicken broth, then add the dried thyme and dried basil. Bring the soup to a boil, then reduce the heat to low. Let it simmer for 10-15 minutes to fully cook the chicken and meld the flavors.
4. Add Cream and Parmesan: Lower the heat to ensure it’s on low. Stir in the heavy cream slowly. Gradually add the grated Parmesan cheese about 1/4 cup at a time, stirring continuously until the cheese melts and the soup becomes creamy.
5. Incorporate Greens (Optional): If using, stir in fresh spinach or kale and cook for 1-2 minutes until wilted to add a healthy green element to the soup.
6. Final Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Ladle into bowls and garnish with extra Parmesan cheese and fresh parsley. Serve hot for a comforting meal.

Notes

• You can substitute half-and-half for heavy cream for a lighter option.
• Fresh herbs can be used instead of dried thyme and basil if you prefer a brighter flavor.
• For a thicker soup, add a tablespoon of flour when cooking the onions and garlic before adding broth.
• To make the soup dairy-free, replace heavy cream and Parmesan with coconut milk and nutritional yeast.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Garlic Parmesan Chicken Soup, creamy chicken soup, easy chicken soup, comfort food, chicken soup with spinach, Parmesan soup