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Bowl of creamy Garlic Parmesan Chicken Soup garnished with parsley

Garlic Parmesan Chicken Soup

A creamy, protein-packed comfort food perfect for chilly nights, featuring tender chicken and a rich garlic-Parmesan flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons olive oil Extra-virgin yields more flavor; use light olive oil for higher-heat cooking.
  • 1 medium yellow or sweet onion, finely chopped About 1 cup.
  • 4 cloves garlic, minced Use more for a garlicky flavor.
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes Thighs can be used for juicier results.
  • 4 cups low-sodium chicken broth Use homemade broth and adjust salt accordingly.
  • 1 cup heavy cream Or swap with half-and-half for a lighter soup.
  • 1 cup freshly grated Parmesan cheese Plus extra for serving.
  • 1 teaspoon dried thyme Or 1 tablespoon fresh, chopped.
  • 1 teaspoon dried basil Or 1 tablespoon fresh, torn.
  • Salt and freshly ground black pepper, to taste
  • 2 cups fresh spinach or kale, washed and roughly chopped Optional but recommended for color and nutrients.
  • Fresh parsley, chopped, for garnish

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté for about 5 minutes until softened and translucent.
  3. Stir in the minced garlic and cook for 1 to 2 minutes until fragrant.
  4. Add the bite-sized chicken pieces to the pot; season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is no longer pink.
  5. Pour in the chicken broth, then stir in dried thyme and basil. Bring to a gentle boil, then reduce heat to low and let it simmer for 10 to 15 minutes.
  6. Reduce heat to low and stir in the heavy cream. Gradually add the grated Parmesan, stirring constantly until melted.
  7. If using, stir in the fresh spinach or kale and cook until wilted, about 1 to 2 minutes for spinach or about 3 to 4 minutes for kale.
  8. Taste and adjust seasoning with additional salt and pepper if needed.
  9. Ladle into bowls and garnish with extra Parmesan and chopped fresh parsley. Serve warm.

Notes

For storage, cool within two hours and store in an airtight container in the refrigerator for up to 3 days. Can be frozen, but for best texture, freeze before adding cream and Parmesan.