Garlic Parmesan Chicken Soup Recipe

Introduction

This Garlic Parmesan Chicken Soup is a comforting and creamy dish perfect for chilly days. It combines tender chicken, savory Parmesan, and fresh herbs for a rich, flavorful bowl of warmth.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (about 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

1. Step 1: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until softened and translucent. Stir in minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
2. Step 2: Add bite-sized chicken pieces to the pot. Season with salt and pepper and cook for 5-7 minutes, stirring occasionally, until chicken is no longer pink on the outside and starting to turn golden.
3. Step 3: Add chicken broth, dried thyme, and dried basil to the pot. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes to allow flavors to meld and chicken to cook through completely.
4. Step 4: Reduce heat to low and stir in heavy cream. Gradually add grated Parmesan cheese about 1/4 cup at a time, stirring constantly until melted and soup is creamy. If using, stir in fresh spinach or kale until wilted, about 1-2 minutes.
5. Step 5: Taste and adjust seasoning with additional salt and pepper if needed. Ladle soup into bowls and garnish with extra Parmesan cheese and fresh parsley. Serve hot.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream.
• Add cooked pasta or rice for a heartier soup.
• Use fresh herbs like thyme and basil if available for a brighter flavor.
• Swap chicken breasts for thighs for juicier meat.

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 occasionally to prevent the cream from separating. Avoid freezing as the dairy may curdle upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Yes, you can add shredded rotisserie chicken after simmering the broth for a quicker version. Just skip the initial cooking of raw chicken in the recipe.

Is this soup gluten-free?

Yes, the basic ingredients are gluten-free, but always check your broth and seasoning labels to ensure no hidden gluten.

Garlic Parmesan Chicken Soup Recipe

Print Recipe

★★★★★

5 from 86 reviews

This creamy Garlic Parmesan Chicken Soup is a comforting and flavorful dish made with tender chicken, aromatic garlic, fragrant herbs, and a rich blend of cream and Parmesan cheese. Perfect for a cozy meal, this soup combines fresh spinach or kale for a nutritious touch, all simmered to perfection in a single pot.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Lactose

Ingredients

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Sauce and Base

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 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

Protein

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch cubes)

Vegetables

• 2 cups fresh spinach or kale (optional)

Garnish

• Fresh parsley for garnish

Instructions

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until softened and translucent. Stir in minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
2. Cook the chicken: Add bite-sized chicken pieces to the pot. Season with salt and pepper and cook for 5-7 minutes, stirring occasionally, until chicken is no longer pink on the outside and starting to turn golden.
3. Add broth and herbs: Pour in chicken broth, then add dried thyme and dried basil. Bring mixture to a boil, then reduce heat to low and simmer for 10-15 minutes to allow flavors to meld and ensure the chicken is fully cooked.
4. Incorporate cream and cheese: Lower heat to low and stir in heavy cream. Gradually add grated Parmesan cheese about 1/4 cup at a time, stirring constantly until melted and the soup turns creamy. This smoothes the texture and deepens the flavor.
5. Add greens (optional): If using fresh spinach or kale, stir it into the soup and cook for 1-2 minutes until wilted, adding a fresh, nutritious note.
6. Season and serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with extra Parmesan cheese and fresh parsley. Serve hot for a comforting meal.

Notes

• For a lighter version, substitute half-and-half for heavy cream.
• You can use frozen kale or spinach, but fresh is preferred for the best texture.
• To make it gluten-free, ensure your chicken broth is gluten-free certified.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• Adding a pinch of crushed red pepper flakes can provide a subtle spicy kick if desired.

Keywords: Garlic Parmesan Chicken Soup, creamy chicken soup, comforting soup, chicken and spinach soup, stovetop chicken soup