Creamy, comforting, and packed with flavor, this Garlic Parmesan Chicken Soup is one of my favorite cozy meals to make when I want something hearty yet simple. I combine tender pieces of chicken with a velvety, cheesy broth infused with garlic and herbs, creating a rich and satisfying soup that feels like a warm hug in a bowl.
Why You’ll Love This Recipe
I love how this soup comes together with simple pantry ingredients while still tasting restaurant-worthy. The garlic and Parmesan create a bold, savory base, while the cream gives the broth its silky texture. I also appreciate how versatile it is—I can add spinach or kale for extra greens or keep it classic and creamy. It’s perfect for weeknight dinners, meal prep, or when I want something comforting without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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)
Directions
I start by heating the olive oil in a large pot over medium heat. I add the chopped onion and sauté it for about 5 minutes until it becomes soft and translucent.
Next, I stir in the minced garlic and cook it for 1–2 minutes, making sure it becomes fragrant without burning.
I then add the bite-sized chicken pieces, season them with salt and pepper, and cook for 5–7 minutes. I stir occasionally until the chicken is no longer pink on the outside and begins to turn lightly golden.
After that, I pour in the chicken broth and add the dried thyme and dried basil. I bring everything to a boil, then reduce the heat to low and let it simmer for 10–15 minutes so the flavors can blend and the chicken cooks through completely.
Once simmered, I reduce the heat to low and stir in the heavy cream. I gradually add the grated Parmesan cheese, about 1/4 cup at a time, stirring constantly until it melts completely and the soup becomes smooth and creamy.
If I decide to include spinach or kale, I stir it in at this point and let it cook for 1–2 minutes until wilted.
Finally, I taste the soup and adjust the seasoning with additional salt and pepper if needed. I ladle it into bowls, garnish with extra Parmesan cheese and fresh parsley, and serve it hot.
Servings and timing
This recipe makes 6 servings, which I find perfect for a family dinner or for saving leftovers.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Each serving contains approximately 425 kcal.
Variations
When I want to change things up, I sometimes swap the chicken breasts for boneless chicken thighs for extra richness. If I prefer a lighter version, I use half-and-half instead of heavy cream. For a thicker soup, I mix a teaspoon of cornstarch with a little cold water and stir it in during the final simmer.
I also enjoy adding mushrooms for an earthy flavor or a pinch of red pepper flakes for gentle heat. If I want to make it even heartier, I stir in cooked pasta or rice before serving.
Storage/Reheating
I store any leftover soup in an airtight container in the refrigerator for up to 3–4 days. When reheating, I warm it gently on the stovetop over low heat, stirring occasionally to prevent the cream from separating. If the soup thickens too much in the fridge, I add a splash of chicken broth or cream while reheating to bring back its smooth consistency.
I can also freeze it for up to 2 months, though I keep in mind that cream-based soups may slightly change texture after thawing. I thaw it overnight in the refrigerator before reheating.
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FAQs
Can I use pre-cooked chicken?
Yes, I can use shredded rotisserie chicken to save time. I simply add it during the simmering stage and cook until heated through.
Can I make this soup dairy-free?
If I need a dairy-free version, I substitute the heavy cream with unsweetened coconut milk or a dairy-free cream alternative and use a dairy-free Parmesan-style cheese.
How do I prevent the cheese from clumping?
I make sure to lower the heat before adding the cheese and stir continuously while adding it gradually. This helps it melt smoothly into the broth.
Can I add vegetables?
I often add vegetables like carrots, celery, or mushrooms. I sauté them along with the onion at the beginning for extra flavor and texture.
What can I serve with this soup?
I love serving it with crusty bread, garlic bread, or a simple side salad to complete the meal.
Conclusion
This Garlic Parmesan Chicken Soup is one of my favorite comfort meals because it’s creamy, flavorful, and easy to prepare. I love how the garlic and Parmesan blend into a rich broth while the tender chicken makes it hearty and satisfying. Whether I’m making it for a cozy family dinner or prepping meals for the week, this soup always delivers warmth and delicious flavor in every spoonful.
📖 Recipe:
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Garlic Parmesan Chicken Soup
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Halal
Description
Creamy, comforting, and packed with flavor, this Garlic Parmesan Chicken Soup features tender chicken in a velvety garlic and herb-infused Parmesan broth. It is a hearty yet simple meal perfect for cozy dinners.
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
2 cups fresh spinach or kale (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until soft and translucent.
- Stir in minced garlic and cook for 1–2 minutes until fragrant, being careful not to burn it.
- Add the chicken pieces, season with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until the chicken is no longer pink and lightly golden.
- Pour in the chicken broth and add dried thyme and dried basil. Bring to a boil, then reduce heat to low and simmer for 10–15 minutes until the chicken is fully cooked and flavors are blended.
- Reduce heat to low and stir in the heavy cream. Gradually add grated Parmesan cheese, about 1/4 cup at a time, stirring constantly until fully melted and smooth.
- If using spinach or kale, stir it in and cook for 1–2 minutes until wilted.
- Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls, garnish with extra Parmesan and fresh parsley, and serve hot.
Notes
Substitute chicken breasts with boneless chicken thighs for a richer flavor.
Use half-and-half instead of heavy cream for a lighter version.
For a thicker soup, mix 1 teaspoon cornstarch with cold water and stir in during the final simmer.
Add mushrooms, carrots, or celery for extra flavor and texture.
Stir in cooked pasta or rice to make it heartier.
Store in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently and add broth or cream if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 115 mg
