Garlic Parmesan Chicken Soup Recipe
Introduction
This Garlic Parmesan Chicken Soup is a creamy, comforting dish perfect for chilly days or when you need a nourishing meal. Packed with tender chicken, fresh herbs, and a rich Parmesan flavor, it comes together easily and quickly for satisfying homemade goodness.
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
- Step 1: Heat 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 for 1-2 minutes until fragrant, being careful not to burn it.
- Step 2: Add the bite-sized chicken pieces to the pot. Season with salt and pepper, then cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside and starts to turn golden.
- Step 3: Pour in the chicken broth and add the dried thyme and dried basil. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10-15 minutes so the flavors meld and the chicken cooks through completely.
- Step 4: Lower the heat to low and stir in the heavy cream. Gradually add the grated Parmesan cheese in 1/4 cup increments, stirring constantly until the cheese is fully melted and the soup is creamy. If using, stir in fresh spinach or kale and cook until wilted, about 1-2 minutes.
- Step 5: Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh parsley. Serve hot and enjoy.
Tips & Variations
- Use freshly grated Parmesan cheese from a block for smoother melting and better texture compared to pre-grated options.
- For a lighter version, substitute half-and-half or whole milk for heavy cream.
- Add diced carrots or celery at the start with the onions for extra veggie flavor and nutrition.
- Swap chicken broth for vegetable broth to make this soup suitable for pescatarians if omitting the chicken.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat, stirring frequently to prevent the cream from separating. You can also freeze the soup for up to 2 months; thaw overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work well and can add extra flavor and tenderness. Just be sure to cut them into bite-sized pieces and cook until they reach an internal temperature of 165°F (75°C).
Is it necessary to add cream to the soup?
While cream makes the soup rich and velvety, you can substitute with half-and-half or even a milk alternative to reduce fat content. Keep in mind the soup will be less creamy but still flavorful.
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Garlic Parmesan Chicken Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Garlic Parmesan Chicken Soup is a creamy and comforting dish that combines tender chicken, rich Parmesan cheese, and flavorful herbs in a luscious broth. Perfect for warming up on chilly days, it features sautéed onions and garlic, tender chicken pieces, and optional greens like spinach or kale for added nutrition. The soup is finished with a velvety blend of heavy cream and freshly grated Parmesan for a decadent taste and silky texture.
Ingredients
Main 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
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until the onion is softened and translucent. Stir in minced garlic and cook for 1-2 minutes until fragrant, taking care not to burn it.
- 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 begins to turn golden.
- Add Broth and Herbs: Pour in the chicken broth and add dried thyme and dried basil. Bring the mixture to a boil, then reduce heat to low and let it simmer for 10-15 minutes so the flavors meld and the chicken cooks completely through.
- Incorporate Cream and Cheese: Reduce heat to low. Stir in the heavy cream gradually. Add grated Parmesan cheese about 1/4 cup at a time, stirring constantly until the cheese melts and the soup becomes creamy.
- Add Greens (Optional): If using, stir in fresh spinach or kale and cook for 1-2 minutes until wilted.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if necessary. Ladle the soup into bowls, garnish with extra Parmesan cheese and fresh parsley, and serve hot.
Notes
- Use freshly grated Parmesan cheese from a block instead of pre-grated cheese for better melting and a smoother texture.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Adding fresh greens like spinach or kale enhances the nutrition and color of the soup.
- To make the soup thicker, you can stir in a small amount of cornstarch slurry before adding the cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Garlic Parmesan Chicken Soup, creamy chicken soup, easy chicken soup, comfort food soup, Parmesan chicken soup recipe
