Garlic Parmesan Chicken Soup Recipe

Introduction

This Garlic Parmesan Chicken Soup is a comforting and creamy dish that’s perfect for any day you crave something warm and flavorful. Packed with tender chicken, rich Parmesan, and aromatic herbs, it’s simple to make and sure to satisfy your appetite.

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 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 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 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 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 soup into bowls and garnish with extra Parmesan cheese and fresh parsley. Serve hot.

Tips & Variations

• Use freshly grated Parmesan from a block for smoother melting and better texture instead of pre-grated cheese.
• Add Parmesan gradually on low heat while stirring constantly to prevent clumping.
• Substitute heavy cream with half-and-half for a lighter version of the soup.
• Fresh spinach or kale can be added for extra nutrition and color but is optional.

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 cream from separating. This soup does not freeze well due to the cream content.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, pre-cooked chicken can be used. Add it during the last few minutes of simmering to heat through without overcooking.

Can I make this soup dairy-free?

To make a dairy-free version, substitute the heavy cream with coconut milk and omit the Parmesan cheese or use a dairy-free cheese alternative.

Garlic Parmesan Chicken Soup Recipe

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★★★★★

4.9 from 130 reviews

This creamy Garlic Parmesan Chicken Soup combines tender chicken pieces with a rich blend of Parmesan cheese, garlic, and herbs simmered in a savory broth. Enhanced with fresh spinach or kale for added nutrition and vibrant color, this comforting soup is easy to prepare on the stovetop and perfect for a hearty meal any day of the week.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 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

Chicken and Broth

• 1 pound boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
• 4 cups chicken broth

Dairy and Cheese

• 1 cup heavy cream (or half-and-half)
• 1 cup grated Parmesan cheese (plus extra for garnish)

Seasonings and Greens

• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 2 cups fresh spinach or kale (optional)
• Fresh parsley for garnish

Instructions

1. Sauté Aromatics: 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, making sure 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 starts to develop a golden color.
3. Add Broth and Herbs: Pour in the chicken broth and add the dried thyme and dried basil. Bring the mixture to a boil, then reduce heat to low and simmer for 10-15 minutes so the flavors meld and the chicken cooks through completely.
4. Incorporate Cream and Cheese: Lower the heat to prevent boiling, and stir in the heavy cream. Gradually add the grated Parmesan cheese about 1/4 cup at a time, stirring constantly until each portion melts smoothly into the soup, creating a creamy consistency.
5. Add Greens (Optional): If using, stir in fresh spinach or kale until wilted, about 1-2 minutes. Adjust seasoning by adding more salt and pepper as needed.
6. Serve: Ladle the soup into bowls and garnish with extra grated Parmesan cheese and fresh parsley. Serve hot for a comforting meal.

Notes

• Use freshly grated Parmesan cheese from a block rather than pre-grated for a smoother melt and better texture.
• Add Parmesan cheese gradually and stir continuously on low heat to avoid clumping.
• Substitute half-and-half for heavy cream if you prefer a lighter soup.
• Fresh spinach or kale is optional but adds both nutrition and appealing color.
• Equipment needed: Large pot or Dutch oven (4-6 quart capacity).

Keywords: Garlic Parmesan Chicken Soup, creamy chicken soup, chicken Parmesan soup, stovetop soup, comforting chicken soup