Garlic Parmesan Chicken Soup Recipe

Introduction

This Garlic Parmesan Chicken Soup is a rich and comforting meal perfect for cozy evenings. Creamy, flavorful, and packed with tender chicken, it’s a delicious bowl of warmth that’s easy to prepare. A touch of fresh greens adds brightness and nutrition.

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, taking care 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 starts to turn golden.
3. Step 3: Pour in the chicken broth along with dried thyme and dried basil. Bring the mixture to a boil, then reduce heat to low and simmer for 10-15 minutes to meld flavors and cook the chicken thoroughly.
4. Step 4: Lower the heat and stir in the heavy cream. Gradually add the grated Parmesan cheese about 1/4 cup at a time, stirring constantly until melted and the soup is creamy. If using, stir in the 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 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 for smoother melting and better texture instead of pre-grated.
• Add Parmesan gradually on low heat while stirring constantly to prevent clumping.
• Substitute half-and-half for heavy cream for a lighter version of the soup.
• Fresh spinach or kale is optional but adds color and a nutrition boost.

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 and cheese from separating. Avoid boiling after adding cream to maintain a smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and can add extra flavor and tenderness to the soup. Adjust the cooking time as needed to ensure the chicken is fully cooked.

Is this soup freezer-friendly?

This soup can be frozen, but cream-based soups may separate upon thawing. To minimize this, cool the soup completely, freeze in airtight containers, and stir well when reheating. You might need to add a splash of cream or broth to restore the creamy texture.

Garlic Parmesan Chicken Soup Recipe

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★★★★★

4.6 from 126 reviews

• Author: Lily
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Low Salt

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Description

This Garlic Parmesan Chicken Soup is a creamy, flavorful, and comforting dish featuring tender chicken pieces, fresh garlic, and a rich blend of Parmesan cheese and herbs. Perfect for a hearty lunch or dinner, it combines the warmth of broth with the richness of cream and the fresh taste of herbs and greens, making it both nourishing and satisfying.

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Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste

Chicken

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

Dairy and Cheese

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

Vegetables (Optional)

• 2 cups fresh spinach or kale

Garnish

• Fresh parsley

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Instructions

1. Sauté onions 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 1-2 minutes until fragrant, making sure not to burn the garlic.
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 begins to turn golden.
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 simmer for 10-15 minutes, allowing the flavors to meld and the chicken to cook through fully.
4. Create the creamy base: 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 to let it melt smoothly into the soup, creating a creamy texture.
5. Optional greens: If using, stir in fresh spinach or kale and cook for 1-2 minutes until the greens are wilted and incorporated into the soup.
6. Season and serve: Taste the soup and adjust seasoning with additional salt and pepper if necessary. Ladle the hot soup into bowls and garnish with extra Parmesan cheese and fresh parsley. Serve immediately.

Notes

• Use freshly grated Parmesan cheese for the best melting quality and smoother texture compared to pre-grated cheese.
• Add Parmesan gradually while stirring on low heat to prevent clumping and ensure a creamy consistency.
• For a lighter soup, substitute heavy cream with half-and-half.
• Fresh spinach or kale enhances nutrition and adds color but can be omitted if preferred.
• Equipment needed: Large pot or Dutch oven with a 4-6 quart capacity.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

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