Description
A creamy, protein-packed garlic parmesan chicken soup that feels like a hug in a bowl.
Ingredients
Scale
- 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 as a lighter substitution)
- 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 the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
- Stir in the minced garlic and cook for 1–2 minutes until fragrant, being careful not to brown it.
- Add the bite-sized chicken pieces to the pot. Season with salt and pepper and cook for 5–7 minutes until no longer pink.
- Pour in the chicken broth and add the dried thyme and dried basil. Bring to a boil, then reduce heat to low and simmer for 10–15 minutes.
- Reduce heat to low. Stir in the heavy cream and gradually add the grated Parmesan cheese, stirring until melted and creamy.
- If using, stir in fresh spinach or kale and cook until wilted (about 1–2 minutes). Adjust seasoning as necessary.
- Ladle soup into bowls and garnish with extra Parmesan and fresh parsley. Serve hot.
Notes
Use freshly grated Parmesan for better melting. To reduce calories and sodium, use low-sodium broth and lighter cream options.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 595
- Sugar: 3g
- Sodium: 1050mg
- Fat: 41g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 47g
- Cholesterol: 150mg