Garlic Parmesan Chicken Soup Recipe

Introduction

This Garlic Parmesan Chicken Soup is a creamy, comforting dish perfect for chilly days or anytime you crave something rich and flavorful. Tender chicken and savory Parmesan cheese come together in a hearty broth that’s easy to make and sure to satisfy.

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 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 the bite-sized 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 starts to turn golden.
3. Step 3: Pour in chicken broth and add dried thyme and dried basil. Bring to a boil, then reduce heat to low and simmer for 10–15 minutes to allow flavors to meld and chicken to cook 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 turns 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 soup without sacrificing creaminess.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• For extra texture, sprinkle toasted breadcrumbs or croutons on top before serving.
• Fresh herbs like thyme and basil can be swapped with rosemary and oregano for a different flavor profile.
• Feel free to substitute chicken with turkey or tofu to suit dietary preferences.

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 scorching. You may need to add a splash of broth or cream when reheating to restore the soup’s creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup keeps well and flavors deepen when refrigerated overnight. Just reheat gently before serving and stir in any fresh greens at the end.

Can I freeze Garlic Parmesan Chicken Soup?

Freezing is possible, but the cream and cheese may separate or change texture upon thawing. If you freeze it, reheat slowly and stir well; adding a bit of fresh cream can help restore creaminess.

Garlic Parmesan Chicken Soup Recipe

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This creamy Garlic Parmesan Chicken Soup is a comforting and flavorful dish featuring tender chicken cooked in a fragrant broth enriched with Parmesan cheese and fresh herbs. It’s perfect for a cozy meal and easy to prepare on the stovetop.

• Author: Luna
• 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

Soup Base

• 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 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste

Finishing Ingredients

• 1 cup heavy cream (or half-and-half)
• 1 cup grated Parmesan cheese (plus extra for garnish)
• 2 cups fresh spinach or kale (optional)
• Fresh parsley for garnish

Instructions

1. Sauté Onions and Garlic: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for 1-2 minutes until fragrant, ensuring not to burn it.
2. Cook the 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 to turn golden.
3. Simmer with Broth and Herbs: Pour in the chicken broth and add the dried thyme and 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 cooked through completely.
4. Add Cream and Parmesan: 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 it melts and the soup becomes creamy.
5. Wilt Greens (Optional) and Adjust Seasoning: If using, stir in fresh spinach or kale and cook until wilted, about 1-2 minutes. Taste the soup and adjust seasoning with additional salt and pepper as needed.
6. Serve: Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh parsley. Serve hot for a comforting meal.

Notes

• Use half-and-half instead of heavy cream for a lighter version.
• Fresh herbs can be used instead of dried for a fresher flavor.
• Spinach or kale is optional but adds a nice touch of color and nutrients.
• For a thicker soup, add a slurry of flour or cornstarch before adding the cream.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Garlic Parmesan Chicken Soup, Creamy Chicken Soup, Easy Chicken Soup, Comfort Food Soup, Stovetop Chicken Soup