Garlic Parmesan Chicken Soup Recipe

Introduction

This Garlic Parmesan Chicken Soup is a comforting and creamy dish perfect for chilly days. Packed with tender chicken, fresh herbs, and rich Parmesan, it’s easy to make and full of flavor. Whether for a family dinner or meal prep, this soup warms you from the inside out.

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 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 begins 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 the flavors to meld and the chicken to cook through completely.
4. Step 4: Reduce 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 the cheese melts and the soup is creamy.
5. Step 5: If using, stir in fresh spinach or kale until wilted, about 1-2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
6. Step 6: Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh parsley. Serve hot.

Tips & Variations

• Use freshly grated Parmesan cheese from a block instead of pre-grated for smoother melting and better texture.
• Add Parmesan gradually on low heat while stirring constantly to prevent clumping.
• Swap heavy cream for half-and-half for a lighter soup.
• Include fresh spinach or kale for added nutrition and color; it’s optional but recommended.

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. If the soup thickens too much, add a splash of chicken broth or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and add extra flavor. Just cut them into bite-sized pieces and cook until fully done.

Is it possible to make this soup dairy-free?

You can substitute the heavy cream with coconut milk and leave out the Parmesan cheese, though the flavor and texture will be different. Consider adding nutritional yeast for a cheesy taste without dairy.

Garlic Parmesan Chicken Soup Recipe

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★★★★★

5 from 71 reviews

• Author: Victor
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Salt

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Description

This Garlic Parmesan Chicken Soup is a rich and comforting dish combining tender chicken, fragrant garlic, and creamy Parmesan cheese in a flavorful broth. Perfect for chilly days, this easy-to-make soup features fresh herbs and optional greens like spinach or kale to add nutrition and color. Its creamy texture and savory flavors make it a delightful meal for any occasion.

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Ingredients

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Main 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

Optional Ingredients

• 2 cups fresh spinach or kale
• Fresh parsley for garnish

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Instructions

1. Sauté onion and garlic: 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. Cook chicken: Add 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. Add broth and herbs: Pour in the chicken broth, then 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 through completely.
4. Add cream and Parmesan: Reduce heat to low and stir in the heavy cream. Gradually add grated Parmesan cheese about 1/4 cup at a time, stirring constantly until melted and the soup becomes creamy. To enhance texture, add the cheese slowly and stir well to prevent clumping.
5. Incorporate greens (optional): If using fresh spinach or kale, stir it in now and cook until wilted, approximately 1-2 minutes.
6. Adjust seasoning and serve: Taste the soup and adjust salt and pepper as needed. Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh parsley. Serve hot for best flavor.

Notes

• Use freshly grated Parmesan from a block rather than pre-grated cheese for smoother melting and better texture.
• Adding Parmesan cheese gradually and stirring constantly on low heat helps prevent cheese clumping in the soup.
• Substitute half-and-half for heavy cream to create a lighter version of the soup.
• Fresh spinach or kale adds both nutrition and vibrant color but can be omitted if preferred.
• Required equipment includes a large pot or Dutch oven with 4-6 quart capacity for easy cooking.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Garlic Parmesan Chicken Soup, Creamy Chicken Soup, Hearty Chicken Soup, Parmesan Cheese Soup, Comfort Food, Easy Chicken Soup