Garlic Parmesan Chicken Soup (Print Version)

A creamy, protein-packed comfort dish. Tender chicken, aromatic garlic, and rich Parmesan in a velvety broth, perfect for cozy evenings.

# What You'll Need:

→ Base

01 - 2 tablespoons olive oil
02 - 1 medium onion, chopped
03 - 4 cloves garlic, minced

→ Chicken

04 - 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

→ Liquid & Dairy

05 - 4 cups chicken broth (use gluten-free if needed)
06 - 1 cup heavy cream (or half-and-half for a lighter option)
07 - 1 cup freshly grated Parmesan cheese, plus extra for garnish

→ Seasonings

08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried basil
10 - Salt and pepper, to taste

→ Optional Add-ins

11 - 2 cups fresh spinach or kale, roughly chopped

→ Garnish

12 - Fresh parsley, chopped
13 - Extra Parmesan cheese

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes, until softened and translucent.
02 - Stir in minced garlic and cook for 1–2 minutes, until fragrant (do not let it brown).
03 - Add the chicken pieces. Season with salt and pepper. Cook 5–7 minutes, stirring occasionally, until the chicken is no longer pink and starts to turn golden.
04 - Pour in chicken broth, add dried thyme and basil. Bring to a boil, then reduce heat to low and simmer 10–15 minutes until chicken is cooked through and flavors meld.
05 - Lower the heat. Stir in heavy cream. Gradually add Parmesan cheese, about 1/4 cup at a time, stirring constantly until smooth and creamy.
06 - If using, add spinach or kale and stir until wilted, 1–2 minutes.
07 - Taste and adjust seasoning with more salt and pepper if needed. Ladle soup into bowls, garnish with fresh parsley and extra Parmesan. Serve hot.

# Additional Tips::

01 -
  • The broth achieves this incredible velvety texture that makes you feel like you're eating at a fancy restaurant
  • Its secretly packed with protein but tastes like pure indulgence
  • The whole house smells like an Italian grandmother's kitchen while it simmers
02 -
  • Add your Parmesan gradually on low heat while stirring constantly to prevent clumping
  • Freshly grated Parmesan melts completely differently than the pre-grated stuff
  • The soup will thicken as it cools, so don't panic if it seems thin initially
03 -
  • Cut your chicken into slightly larger cubes since they shrink when cooking
  • Let the soup cool slightly before adding the cream to prevent separating
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