Save The first time I made this soup, my husband took one sip and immediately asked if I'd been hiding culinary skills from him during our entire marriage. It was a Tuesday night, nothing special, just raining outside and both of us exhausted from work. I'd thrown it together mostly because I needed to use up some chicken and a container of cream that was approaching its expiration date. Sometimes the best recipes come from that desperate need to not waste food, you know?
Last winter, my sister came over unexpectedly when she was fighting off a cold. I heated up the leftover soup from the night before, and she sat at my kitchen table wrapped in a blanket, slowly spooning it between coughs. She told me it was exactly what she needed, like a warm hug in a bowl. Now every time she's feeling under the weather, she texts me asking if I have any of that soup on hand.
Ingredients
- Olive oil: Creates the foundation for sauteing the aromatics, though butter works beautifully too if you want an extra layer of richness
- Medium onion: Choose one that feels heavy for its size, and chop it small enough that it virtually disappears into the soup
- Garlic: Four cloves might seem aggressive, but garlic mellows beautifully in cream based soups, becoming aromatic rather than sharp
- Chicken breasts: Cutting them into uniform one inch cubes ensures everything cooks at the same rate, so no piece ends up dry or underdone
- Chicken broth: Homemade broth adds incredible depth, but a good quality store bought version works perfectly fine
- Heavy cream: Half and half creates a lighter version, though the texture will be slightly less luxurious
- Freshly grated Parmesan: Pre grated cheese contains anti caking agents that prevent it from melting smoothly, so buy a wedge and grate it yourself
- Dried thyme and basil: These herbs complement chicken without overpowering the delicate garlic Parmesan balance
- Fresh spinach or kale: An optional addition that wilts beautifully into the hot soup, adding both color and nutrition
Instructions
- Build your flavor foundation:
- Heat olive oil in a large pot over medium heat until it shimmers, then add your chopped onion and let it soften for about 5 minutes until it turns translucent and fragrant
- Add the aromatic base:
- Stir in the minced garlic and cook for just 1 to 2 minutes until it becomes fragrant, being careful not to let it brown or it will turn bitter
- Cook the chicken:
- Add the chicken pieces, season with salt and pepper, and cook for 5 to 7 minutes until they are no longer pink and develop a light golden color
- Simmer the base:
- Pour in the chicken broth along with the dried thyme and basil, bring everything to a boil, then reduce heat and let it simmer gently for 10 to 15 minutes
- Create the creamy broth:
- Lower the heat completely, stir in the heavy cream, then gradually add the Parmesan cheese about one quarter cup at a time, stirring constantly until each addition melts completely
- Add the greens and finish:
- If you're using spinach or kale, stir it in now and let it wilt for 1 to 2 minutes, then taste the soup and adjust the seasoning before serving
Save This soup became our go to comfort food during a particularly difficult month when my husband was working late nights and I was finishing a big project. There was something therapeutic about standing at the stove, stirring the cream and watching the cheese melt into the broth, knowing that at the end of a long day we would have something warm and waiting.
Make Ahead Magic
The soup actually tastes better the next day, as the flavors have time to meld and deepen. Store it in the refrigerator for up to three days, though you might need to add a splash of broth when reheating since it thickens considerably as it sits.
Freezing Instructions
Cream based soups can be tricky to freeze because the dairy sometimes separates, but this recipe holds up surprisingly well. Cool it completely before transferring to freezer safe containers, and thaw it overnight in the refrigerator before reheating gently on the stove.
Serving Suggestions
A crusty baguette for dipping is practically mandatory, though a simple green salad with vinaigrette helps cut through the richness. For a complete meal, serve with roasted vegetables on the side.
- Crusty bread or garlic bread turns this from soup to a full meal
- A light salad with acidic dressing balances the creamy broth
- Extra Parmesan on top creates a salty, crispy cheese crust
Save There is something profoundly satisfying about serving this soup to people you love, watching their faces light up after that first creamy, garlicky spoonful. It is the kind of recipe that turns an ordinary dinner into something memorable.
Common Questions
- → How do I ensure the soup is creamy and not clumpy?
To achieve a smooth, creamy texture, gradually add the freshly grated Parmesan cheese to the soup on low heat, stirring continuously. This prevents the cheese from clumping and helps it melt evenly into the broth.
- → Can I make this soup a lighter option?
Yes, you can substitute heavy cream with half-and-half for a lighter version of this dish without sacrificing too much richness. You can also slightly reduce the amount of Parmesan cheese used.
- → What are good serving suggestions for this soup?
This hearty soup pairs wonderfully with crusty bread for dipping, a fresh green salad to balance the richness, or even a side of roasted vegetables. A sprinkle of fresh herbs like parsley or chives also adds a nice touch.
- → How can I make this dish suitable for a gluten-free diet?
The main ingredient to check for gluten is the chicken broth. Ensure you use a certified gluten-free chicken broth. All other listed ingredients are typically naturally gluten-free.
- → Can I add more vegetables to this soup?
Absolutely! Fresh spinach or kale can be stirred in during the last few minutes of cooking until wilted, adding extra nutrition and color. Other vegetables like diced carrots or celery could be sautéed with the onion at the beginning.
- → What type of Parmesan cheese is best for this preparation?
For the best flavor and melting quality, it's highly recommended to use freshly grated Parmesan cheese from a block rather than pre-shredded or powdered varieties.