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A hearty bowl of Velvety Garlic Parmesan Chicken Soup with chicken, pasta, and spinach, garnished with cheese and parsley, presented on a rustic surface.

Velvety Garlic Parmesan Chicken Soup: Your Ultimate Comfort Bowl

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Dive into a bowl of pure, creamy bliss with this incredibly easy garlic parmesan chicken soup. It’s the kind of soul-warming dish that brings instant comfort on a chilly evening or when you just need a hug in a bowl. Packed with tender chicken, aromatic garlic, and a rich parmesan broth, this recipe delivers maximum flavor with minimal effort. Perfect for a weeknight dinner, it comes together quickly, promising a satisfying and delicious meal that the whole family will adore. Get ready to add this creamy delight to your regular rotation!

  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 6 cups low sodium chicken broth
  • 1 cup small pasta (e.g., ditalini, orzo, small shells)
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 2 cups fresh spinach
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon black pepper
  • Salt to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add cubed chicken breast and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
  2. Add chopped onion to the same pot and cook until softened, about 3-5 minutes. Stir in the minced garlic and Italian seasoning, cooking for another minute until fragrant.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the broth to a boil, then add the small pasta. Reduce heat to a simmer and cook according to pasta package directions until al dente, usually 8-10 minutes.
  4. Return the cooked chicken to the pot. Stir in the heavy cream and grated Parmesan cheese. Continue to simmer for 2-3 minutes, allowing the cheese to melt and the soup to thicken slightly.
  5. Add the fresh spinach to the pot, stirring until it wilts into the soup, about 1-2 minutes. Season with black pepper and salt to taste. Serve hot, garnished with extra Parmesan cheese and fresh parsley, if desired.

Notes

For a thicker soup, you can create a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it into the simmering soup at Step 4. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; the pasta may absorb more liquid, so you might need to add a splash more broth when reheating. Feel free to add other vegetables like carrots or celery along with the onion for extra nutrition and flavor.

  • Author: Cook Reel
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American Comfort

Nutrition

  • Serving Size: 1.5 cups (approx.)
  • Calories: 410
  • Sugar: 6g
  • Sodium: 750mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 90mg

Find it online: https://cookreel.com/easy-creamy-garlic-parmesan-chicken-soup/

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