Creamy, protein-packed comfort featuring tender chicken, aromatic garlic, and rich Parmesan in a velvety broth. Cozy weeknight delight.
# What You'll Need:
→ Base
01 - 2 tablespoons olive oil
02 - 1 medium onion, chopped
03 - 4 cloves garlic, minced
→ Chicken
04 - 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
→ Liquid & Dairy
05 - 4 cups chicken broth
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese, plus extra for garnish
→ Seasonings
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried basil
10 - Salt and pepper, to taste
→ Optional Add-ins
11 - 2 cups fresh spinach or kale, roughly chopped
→ Garnish
12 - Fresh parsley, chopped
13 - Extra Parmesan cheese
# How to make it:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes, until softened and translucent.
02 - Stir in minced garlic and cook for 1–2 minutes, until fragrant (do not let it brown).
03 - Add the chicken pieces. Season with salt and pepper. Cook 5–7 minutes, stirring occasionally, until the chicken is no longer pink and starts to turn golden.
04 - Pour in chicken broth, add dried thyme and basil. Bring to a boil, then reduce heat to low and simmer 10–15 minutes until chicken is cooked through and flavors meld.
05 - Lower the heat. Stir in heavy cream. Gradually add Parmesan cheese, about 1/4 cup at a time, stirring constantly until smooth and creamy.
06 - If using, add spinach or kale and stir until wilted, 1–2 minutes.
07 - Taste and adjust seasoning with more salt and pepper if needed. Ladle soup into bowls, garnish with fresh parsley and extra Parmesan. Serve hot.
