Garlic Parmesan Chicken Soup (Printable Version)

Creamy, protein-packed chicken soup with tender chicken, aromatic garlic, and rich Parmesan in a velvety broth. Ideal for cozy weeknights.

# Components:

→ Base

01 - 2 tablespoons olive oil
02 - 1 medium onion, chopped
03 - 4 cloves garlic, minced

→ Chicken

04 - 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

→ Liquid & Dairy

05 - 4 cups chicken broth
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese

→ Seasonings

08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried basil
10 - Salt and pepper, to taste

→ Optional Add-ins

11 - 2 cups fresh spinach or kale, roughly chopped

→ Garnish

12 - Fresh parsley, chopped
13 - Extra Parmesan cheese

# Method Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes, until softened and translucent.
02 - Stir in minced garlic and cook for 1–2 minutes, until fragrant (do not let it brown).
03 - Add the chicken pieces. Season with salt and pepper. Cook 5–7 minutes, stirring occasionally, until the chicken is no longer pink and starts to turn golden.
04 - Pour in chicken broth, add dried thyme and basil. Bring to a boil, then reduce heat to low and simmer 10–15 minutes until chicken is cooked through and flavors meld.
05 - Lower the heat. Stir in heavy cream. Gradually add Parmesan cheese, about 1/4 cup at a time, stirring constantly until smooth and creamy.
06 - If using, add spinach or kale and stir until wilted, 1–2 minutes.
07 - Taste and adjust seasoning with more salt and pepper if needed. Ladle soup into bowls, garnish with fresh parsley and extra Parmesan. Serve hot.

# Expert Advice:

01 -
  • The velvety texture comes from slowly melting Parmesan into the cream, creating a restaurant quality broth that feels indulgent but comes together in under 45 minutes
  • One pot means minimal cleanup, and the recipe easily doubles if you're feeding a crowd or want leftovers for lunch the next day
02 -
  • Add Parmesan cheese while the soup is at the lowest possible heat, otherwise the high temperature can cause the dairy to separate and create a grainy texture
  • Letting the soup cool slightly before adding the cream and cheese helps prevent separation, so turn off the heat for a minute if you're unsure
03 -
  • Grate your Parmesan from a wedge rather than using pre grated cheese, which contains cellulose that prevents smooth melting
  • If the soup seems too thick after refrigerating, whisk in a little warm broth rather than water to maintain the flavor intensity
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