Garlic Parmesan Chicken Soup Recipe

Introduction

This Garlic Parmesan Chicken Soup is a comforting and creamy dish perfect for chilly days or when you need a hearty meal. Packed with tender chicken, fragrant garlic, and rich Parmesan, it’s easy to make and delicious to enjoy.

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 freshly grated Parmesan from a block instead of pre-grated for smoother melting and better texture.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Substitute spinach or kale with other leafy greens like Swiss chard or arugula for variety.
• For a lighter option, use half-and-half instead of heavy cream.

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 the cheese from separating. Avoid overheating to keep the soup creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, you can use pre-cooked chicken. Add it in step 3 with the broth and seasonings, just to warm it through without overcooking.

Is it possible to make this soup dairy-free?

To make it dairy-free, substitute heavy cream with coconut cream and use a dairy-free Parmesan alternative or nutritional yeast for a similar flavor.

Garlic Parmesan Chicken Soup Recipe

Print Recipe

★★★★★

5 from 131 reviews

This Garlic Parmesan Chicken Soup is a creamy, comforting dish featuring tender chicken, rich Parmesan cheese, and fragrant herbs. With a luscious broth made from chicken stock and heavy cream, this soup is perfect for warming up on chilly days and offers a delightful blend of savory flavors and nutritional goodness.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

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 bite-sized pieces
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste

For Creamy Base and Garnish

• 1 cup heavy cream (or half-and-half)
• 1 cup grated Parmesan cheese (plus extra for garnish)
• 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 an additional 1-2 minutes until fragrant, being careful 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 begins to develop a golden color.

3. Add Broth and Herbs:

   Pour in the chicken broth along with dried thyme and dried basil. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes. This allows the flavors to meld and ensures the chicken is thoroughly cooked.

4. Make Soup Creamy:

   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 fully melted and the soup becomes creamy and smooth. If using, incorporate the fresh spinach or kale and cook until wilted, about 1-2 minutes.

5. Season and Serve:

   Taste the soup and adjust seasoning with additional salt and pepper as needed. Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh parsley. Serve hot and enjoy.

Notes

• Use freshly grated Parmesan cheese from a block rather than pre-grated for better melting quality and texture.
• You can substitute half-and-half for heavy cream to reduce fat content slightly.
• Fresh spinach or kale is optional but adds a nutritious green element to the soup.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• This soup can be gently reheated on the stovetop over low heat to preserve its creamy texture.

Keywords: Garlic Parmesan Chicken Soup, creamy chicken soup, comfort food, easy chicken soup, Parmesan soup, healthy chicken recipe, stovetop soup, comforting dinner