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Garlic Parmesan Chicken Soup simmering in a Dutch oven on the stove

Garlic Parmesan Chicken Soup

A comforting, flavorful dish ready in just 40 minutes featuring tender chicken, aromatic garlic, and rich Parmesan cheese in a velvety broth.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

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 low-sodium recommended
  • 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

Equipment

  • Large pot or Dutch oven (4-6 quart capacity)
  • Wooden spoon
  • sharp knife
  • cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and saute 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. 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 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. 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. 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.

Notes

Use freshly grated Parmesan from a block instead of pre-grated for smoother melting and better texture. Add Parmesan gradually (about 1/4 cup at a time) on low heat while stirring constantly to prevent clumping. Half-and-half can substitute for heavy cream for a lighter version.
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