Garlic Parmesan Chicken Soup
A creamy and comforting soup filled with tender chicken, garlic, and rich Parmesan cheese, perfect for a cozy weeknight dinner.
Ingredients
For the Soup Base
- 2 tablespoons olive oil For sautéing
- 1 medium onion, chopped (yellow or sweet)
- 4 cloves garlic, minced Watch closely while cooking
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes Cut into uniform pieces for even cooking
- 4 cups chicken broth Low-sodium if preferred
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
For Enrichment
- 1 cup heavy cream (or half-and-half for a lighter finish)
- 1 cup grated Parmesan cheese (plus extra for garnish) Freshly grated melts best
Optional Add-ins
- 2 cups fresh spinach or kale Optional, stir in at the end
- Fresh parsley for garnish
Instructions
Preparation
- Warm 2 tablespoons 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 1–2 minutes until fragrant.
- Add the cubed chicken and season with salt and pepper. Cook 5–7 minutes until the chicken is no longer pink and begins to turn golden.
Cooking
- Pour in 4 cups of chicken broth and add the dried thyme and basil. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
- Lower the heat to the lowest setting, stir in the heavy cream, and gradually add the grated Parmesan.
- Stir until the cheese melts and the soup becomes creamy.
Final Touches
- If using, stir in the fresh spinach or kale and cook for 1–2 minutes until wilted.
- Taste and adjust salt and pepper as needed.
- Ladle into bowls and garnish with extra Parmesan and chopped parsley. Serve hot.
Notes
This soup pairs beautifully with crusty bread or a salad. For a heartier meal, spoon it over cooked pasta or rice. Freezer-friendly, best frozen before adding cream and cheese.