Creamy Garlic Parmesan Chicken Soup
This Creamy Garlic Parmesan Chicken Soup is rich, velvety, and deeply satisfying, built on a base of sauteed garlic, tender shredded chicken breast, and freshly grated Parmesan melted into a luscious cream broth. It comes together in about 35 minutes and is guaranteed to become your go-to comfort meal.
Equipment
- Large Dutch oven or soup pot
- Two forks for shredding chicken
- Whisk
- Ladle
- Box grater or microplane
Ingredients
- 1.5 lbs boneless skinless chicken breasts about 2 to 3 medium breasts
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion diced
- 7 cloves fresh garlic minced
- 3 tbsp all-purpose flour
- 5 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese from a block, not pre-shredded
- 2 cups baby spinach loosely packed
- 1 tsp Italian seasoning
- 1 tsp salt plus more to taste
- 0.5 tsp black pepper freshly cracked
Instructions
- Season the chicken breasts on both sides with salt, pepper, and Italian seasoning. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Sear the chicken for 4 to 5 minutes per side until a golden crust forms. The chicken does not need to be fully cooked through at this point. Transfer to a plate and set aside.
- Reduce the heat to medium and add the butter to the same pot. Once melted, add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and beginning to turn translucent. Add the minced garlic and stir constantly for 60 seconds until fragrant and just golden. Do not let it burn.
- Sprinkle the flour over the onion and garlic mixture. Stir well to coat everything evenly and cook for 1 to 2 minutes to eliminate the raw flour taste. The mixture will look thick and paste-like, which is exactly what you want.
- Slowly pour in the chicken broth, about one cup at a time, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle boil, then nestle the seared chicken breasts back into the pot. Reduce the heat to a low simmer, cover the pot, and cook for 18 to 20 minutes until the chicken is fully cooked through and registers 165 degrees Fahrenheit internally.
- Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot and stir to combine.
- Reduce the heat to low. Pour in the heavy cream and stir gently to incorporate. Add the freshly grated Parmesan a large handful at a time, stirring after each addition until fully melted and the broth is smooth and creamy. Never allow the soup to boil after the cream has been added, as this can cause the dairy to separate.
- Add the baby spinach to the pot and stir gently for 1 to 2 minutes until just wilted. Taste the soup and adjust with additional salt and pepper as needed. Ladle into bowls and serve immediately, with crusty bread and extra Parmesan on the side.
Notes
Always grate Parmesan fresh from a block for the smoothest, creamiest result. Pre-packaged shredded cheese contains starches that prevent proper melting. Leftovers keep well in the fridge for up to 4 days in an airtight container. To freeze, do so before adding the cream and Parmesan, then stir them in fresh after reheating. Reheat gently over low heat on the stovetop, adding a splash of broth if the soup has thickened. Rotisserie chicken can be substituted to save time. Simply add the shredded pre-cooked meat in the last 10 minutes of simmering.