Garlic Parmesan Chicken Soup Recipe

Introduction

This Garlic Parmesan Chicken Soup is a comforting and creamy dish packed with savory flavors. With tender chicken, fragrant garlic, and a cheesy Parmesan finish, it’s perfect for cozy nights or when you need a hearty, satisfying meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 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
• Optional: 2 cups fresh spinach or kale (for added nutrition)

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for 1-2 more minutes until fragrant.
2. Step 2: Add the chicken pieces to the pot. Season with salt and pepper, and cook for 5-7 minutes until the chicken is no longer pink.
3. Step 3: Pour in the chicken broth, then add the dried thyme and dried basil. Bring to a boil, then reduce heat and simmer for 10-15 minutes to blend the flavors.
4. Step 4: Stir in the heavy cream. Gradually add the grated Parmesan cheese, stirring until melted and the soup is creamy. If desired, stir in fresh spinach or kale and cook until wilted.
5. Step 5: Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with extra Parmesan and fresh parsley. Serve hot and enjoy!

Tips & Variations

• Use half-and-half instead of heavy cream for a lighter soup without sacrificing creaminess.
• Add fresh spinach or kale for extra nutrition and color.
• For more depth, sauté the chicken with a pinch of smoked paprika or red pepper flakes.
• Leftover soup tastes great with a squeeze of fresh lemon juice for brightness.

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 frequently to prevent the cream from curdling. Avoid freezing cream-based soups as texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Yes, shredded rotisserie chicken can be added near the end of cooking to warm through, reducing overall cooking time.

Is there a dairy-free alternative for this soup?

You can substitute the heavy cream with coconut milk and use a dairy-free Parmesan-style cheese or nutritional yeast, though the flavor will be slightly different.

Garlic Parmesan Chicken Soup Recipe

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4.5 from 491 reviews

This creamy Garlic Parmesan Chicken Soup is a comforting and flavorful dish perfect for cozy meals. It features tender bite-sized chicken pieces simmered in a savory broth infused with garlic, onions, and herbs, enriched with heavy cream and Parmesan cheese. Optional greens like spinach or kale add a nutritious touch, while fresh parsley and extra Parmesan garnish finish it beautifully.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Chicken Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

For the Soup

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 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
• Optional: 2 cups fresh spinach or kale for added nutrition

Instructions

1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes or until softened. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
2. Cook the Chicken: Add the bite-sized chicken pieces to the pot. Season with salt and pepper, then cook for 5-7 minutes until the chicken is no longer pink and is cooked through.
3. Add Broth and Simmer: Pour in the chicken broth along with dried thyme and dried basil. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes to blend the flavors.
4. Add Cream and Cheese: Stir in the heavy cream to combine evenly. Gradually add the grated Parmesan cheese, stirring continuously until melted and the soup turns creamy. If desired, add fresh spinach or kale, stirring until wilted.
5. Final Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Ladle into bowls and garnish with extra Parmesan cheese and fresh parsley. Serve hot and enjoy!

Notes

• You can substitute half-and-half for heavy cream to reduce richness.
• Adding spinach or kale provides extra vitamins and color; omit if preferred.
• Use freshly grated Parmesan for best flavor and smoother melting.
• For a thicker soup, simmer a bit longer or add a slurry of cornstarch mixed with cold water.
• Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.

Keywords: Garlic Parmesan Chicken Soup, creamy chicken soup, easy chicken soup, comfort food, creamy garlic soup