Garlic Parmesan Chicken Soup

The rain was coming down sideways last Tuesday when I realized my fridge was nearly empty except for a carton of cream and a wedge of Parmesan. I threw together this soup in about twenty minutes, and my husband actually asked if I'd been planning it for days. Sometimes the best meals happen when you stop overthinking and just start cooking.

My sister was recovering from surgery last winter, and I brought over a batch of this soup. She texted me at midnight that she'd eaten three bowls standing up in her kitchen because she couldn't wait to sit down at a table. That's when I knew this recipe was special.

Ingredients

• 2 tablespoons olive oil: Creates the foundation for sautéing your aromatics without overpowering delicate flavors
• 1 medium onion, chopped: Sweetness builds as it cooks, forming the flavor backbone of your broth
• 4 cloves garlic, minced: Fresh garlic transforms in hot oil, releasing those aromatic oils that make your whole kitchen smell amazing
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes: Cutting chicken into bite-sized pieces before cooking helps it cook evenly and stay tender
• 4 cups chicken broth: Choose a low-sodium brand so you can control the seasoning yourself
• 1 cup heavy cream or half-and-half: Heavy cream gives you that restaurant-quality velvety texture, though half-and-half works for a lighter version
• 1 cup freshly grated Parmesan cheese: Pre-grated cheese contains anti-caking agents that prevent smooth melting, so grate your own for the best results
• 1 teaspoon dried thyme: Earthy and floral, thyme pairs beautifully with both chicken and cream
• 1 teaspoon dried basil: Adds a sweet, peppery note that brightens the rich broth
• Salt and pepper, to taste: Taste throughout cooking and adjust gradually as you build layers of flavor
• 2 cups fresh spinach or kale, optional: Wilts beautifully into the hot soup and adds nutrition without changing the flavor profile
• Fresh parsley and extra Parmesan for garnish: These finishing touches make each bowl look and taste restaurant-worthy

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Build your flavor foundation:

Heat olive oil in a large pot over medium heat, add chopped onion, and sauté for 5 minutes until softened and translucent.

Wake up the garlic:

Stir in minced garlic and cook for 1 to 2 minutes until fragrant, being careful not to let it brown or it will turn bitter.

Sear the chicken:

Add chicken pieces, season with salt and pepper, and cook 5 to 7 minutes until no longer pink and starting to turn golden.

Create the broth:

Pour in chicken broth, add dried thyme and basil, bring to a boil, then reduce heat to low and simmer 10 to 15 minutes.

Make it creamy:

Lower the heat, stir in heavy cream, then gradually add Parmesan about 1/4 cup at a time, stirring constantly until smooth.

Add greens if using:

Stir in spinach or kale and cook 1 to 2 minutes until just wilted but still vibrant.

Season and serve:

Taste and adjust salt and pepper as needed, then ladle into bowls and garnish with fresh parsley and extra Parmesan.

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This soup became our snow day tradition last year. Something about watching steam rise off those bowls while winter did its worst outside made everything feel right in the world. Simple food, big comfort.

Making It Your Own

I've tried this recipe with diced potatoes added during the simmer stage, and it becomes even more hearty. Sometimes I'll throw in a handful of chopped kale at the end because it holds up better than spinach and adds a nice texture contrast. You could also use half-and-half instead of heavy cream for a lighter version that still feels indulgent.

What To Serve With It

A crusty baguette for dunking is practically mandatory, though garlic bread takes it over the top. A simple green salad with bright vinaigrette cuts through the richness beautifully. For a complete meal, roasted vegetables on the side add color without competing with the soup's flavors.

Storage And Reheating

This soup keeps beautifully in the refrigerator for up to four days, though the texture is best within the first two. When reheating, use gentle heat and stir occasionally to prevent the cream from separating. The flavors actually develop overnight, so it's even better the next day.

• Freeze individual portions in freezer-safe containers for up to three months
• Thaw overnight in the refrigerator before reheating slowly on the stovetop
• Add a splash of cream when reheating if it seems too thick

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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Soup this good deserves to be shared with people you love, or savored entirely on your own with a good book. Either way, it's pure comfort in a bowl.

Recipe FAQs

→ What type of Parmesan cheese is best for this dish?

For the richest flavor and smoothest melting, it's highly recommended to use freshly grated Parmesan cheese. Pre-grated varieties often contain anti-caking agents that can affect the texture and melt improperly.

→ How can I prevent the Parmesan from clumping when adding it to the broth?

To ensure a smooth, creamy consistency, make sure the heat is low when you add the Parmesan. Gradually stir in the cheese, about a quarter cup at a time, allowing each addition to melt fully before adding more. Consistent stirring is key during this step.

→ Can I make this soup lighter?

Yes, you can substitute heavy cream with half-and-half for a less rich version. While using whole milk is possible, it might slightly alter the soup's overall creaminess and mouthfeel, making it less velvety.

→ Are there any good vegetable additions for this soup?

Absolutely! Fresh spinach or kale are excellent choices, adding both nutrients and color. Stir them in during the last 1-2 minutes of cooking until they wilt. You could also try finely diced carrots or celery sautéed with the onion at the beginning.

→ Is this soup gluten-free?

This soup can easily be made gluten-free by ensuring you use a certified gluten-free chicken broth. All other primary ingredients listed are naturally gluten-free, but always check labels for any hidden additives.

→ How long does this soup keep in the refrigerator?

Once cooled, store the soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop, and if it has thickened too much, you can add a splash of broth or water.