Dinner

Garlic Parmesan Chicken Soup Recipe

Bynova cole February 11, 2026February 11, 2026

Introduction

Garlic Parmesan Chicken Soup is a creamy, comforting dish perfect for chilly days or when you need a cozy meal. Packed with tender chicken, savory garlic, and cheesy Parmesan, it’s both flavorful and easy to prepare. This soup makes a satisfying lunch or dinner that the whole family will enjoy.

A white bowl filled with creamy chicken soup with visible chunks of light brown cooked chicken in the center, sprinkled with chopped green herbs and finely grated white cheese on top. The soup base is a pale cream color with small green herb pieces mixed in, creating a soft textured look. A toasted slice of golden brown bread with a crisp, slightly charred edge rests on the rim of the bowl. A metal spoon is partially dipped into the soup on the right side. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 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

Step 1: Heat olive oil in a large pot over medium heat. Add the 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.
Step 2: Add the chicken pieces to the pot. Season with salt and pepper and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside and begins to turn golden.
Step 3: 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 to let the flavors meld and the chicken cook through completely.
Step 4: Lower the heat and stir in the heavy cream. Gradually add the grated Parmesan cheese about 1/4 cup at a time, stirring constantly until the cheese melts and the soup becomes creamy.
Step 5: If desired, stir in fresh spinach or kale and cook until wilted, about 1-2 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
Step 6: Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh parsley. Serve hot.

Tips & Variations

Use half-and-half instead of heavy cream for a lighter soup without sacrificing creaminess.
Add cooked pasta or rice to make the soup more filling.
Swap dried herbs for fresh thyme and basil if you have them on hand for a brighter flavor.
For extra garlic flavor, roast the garlic before adding it to the soup.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. This soup can also be frozen for up to 2 months, but it’s best to add cream and cheese after thawing to maintain texture and flavor.