Save The first time I made this soup was during a brutally cold February when my apartment heat was acting up. I needed something that would warm me from the inside out, and the combination of garlic, cream, and Parmesan sounded like absolute heaven. My kitchen filled with such incredible aromas that my neighbor actually knocked on my door to ask what I was cooking. That's when I knew this recipe was something special.
Last winter, my sister came over feeling completely defeated after a terrible week at work. I made a double batch of this soup, and we sat at my kitchen table for hours talking and eating bowl after bowl. She told me later that this meal was exactly what she needed to feel human again. Food has this way of healing things that nothing else can touch.
Ingredients
- 2 tablespoons olive oil: Creates the foundation for building layers of flavor
- 1 medium onion, chopped: Sweetness that balances the sharp garlic perfectly
- 4 cloves garlic, minced: Don't be shy with the garlic, it's the star of the show
- 1 pound boneless skinless chicken breasts: Cut into cubes, this cooks quickly and stays tender
- 4 cups chicken broth: Use good quality broth, it makes up most of your soup
- 1 cup heavy cream: Half-and-half works if you want something lighter
- 1 cup freshly grated Parmesan cheese: Fresh is crucial here, pre-grated won't melt properly
- 1 teaspoon dried thyme: Earthy notes that complement the cream
- 1 teaspoon dried basil: Bright herb flavor that cuts through the richness
- Salt and pepper: Season generously, the cream needs proper seasoning
- 2 cups fresh spinach or kale: Totally optional but adds beautiful color
- Fresh parsley and extra Parmesan: For that restaurant-worthy finish
Instructions
- Build your flavor base:
- Heat olive oil in a large pot over medium heat, then add chopped onion and sauté for 5 minutes until softened and translucent
- Add the aromatic garlic:
- Stir in minced garlic and cook for 1 to 2 minutes until fragrant, being careful not to let it brown
- Cook the chicken:
- Add chicken pieces, season with salt and pepper, and cook 5 to 7 minutes until no longer pink and starting to turn golden
- Create the broth:
- Pour in chicken broth, add dried thyme and basil, then bring to a boil and reduce heat to low, simmering 10 to 15 minutes
- Make it creamy:
- Lower the heat, stir in heavy cream, then gradually add Parmesan about 1/4 cup at a time, stirring constantly until smooth
- Add greens if using:
- Stir in spinach or kale and cook 1 to 2 minutes until just wilted
- Season to perfection:
- Taste and adjust with more salt and pepper if needed
- Serve it up:
- Ladle into bowls and garnish with fresh parsley and extra Parmesan
Pin it My dad claimed he didn't like creamy soups until I made this for him during a visit. He went back for thirds and asked me to write down the recipe before he even left my house. Now he makes it for his neighbors and tells everyone it's his signature dish.
Making It Ahead
This soup actually tastes better the next day, which is rare for creamy recipes. I make big batches on Sunday and portion it into glass containers for easy lunches throughout the week. The flavors have time to marry and deepen, making each reheated bowl even better than the first.
Freezing Tips
If you're planning to freeze some, hold off on adding the cream and Parmesan until you reheat it. Dairy can separate when frozen, but if you add those fresh when you're ready to eat, you'll never know the difference. This trick has saved me so many times when I need emergency meals in the freezer.
Serving Suggestions
A crusty baguette for dipping is absolutely mandatory, or at least it should be. The bread soaks up that creamy broth and it's basically the best part of the whole meal. A simple green salad with vinaigrette cuts through the richness beautifully.
- Croutons made from stale bread work amazing here too
- A glass of crisp white wine pairs surprisingly well
- Leftovers reheat perfectly over low gentle heat
Pin it There's something about this soup that turns an ordinary Tuesday into a special occasion. I hope it brings you as much comfort and joy as it has brought to my kitchen table.
Frequently Asked Questions
- → Can I make this dish lighter?
Yes, you can substitute heavy cream with half-and-half for a lighter consistency and lower fat content. Ensure you stir it in gently to prevent curdling.
- → What's the best way to prevent the Parmesan from clumping?
To ensure a smooth, creamy texture, always add freshly grated Parmesan gradually, about 1/4 cup at a time, while stirring constantly over low heat.
- → Can I add vegetables to this soup?
Absolutely! Fresh spinach or kale are excellent additions, providing both nutrition and vibrant color. Stir them in during the last few minutes until just wilted. Other vegetables like carrots or celery can be sautéed with the onion.
- → What kind of chicken works best?
Boneless, skinless chicken breasts cut into 1-inch cubes are ideal as they cook quickly and remain tender. You could also use chicken thighs for a richer flavor.
- → Is this gluten-free?
This dish can be gluten-free if you ensure to use a certified gluten-free chicken broth. All other primary ingredients are typically free from gluten.
- → How long does it store?
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if it has thickened too much.