Ingredients

2 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, minced

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (about 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 about 5 minutes until it becomes softened and translucent. Stir in the minced garlic and cook for 1–2 minutes until fragrant, taking care not to burn it.

Step 2: Add the bite-sized 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 starts to turn golden.

Step 3: Pour in the chicken broth, then stir in dried thyme and dried basil. Bring the mixture to a boil, then reduce heat to low and simmer for 10–15 minutes to meld the flavors and ensure the chicken is cooked through.

Step 4: Lower the heat and stir in the heavy cream. Gradually add the grated Parmesan cheese in ¼ cup increments, stirring constantly until the cheese melts and the soup becomes creamy.

Step 5: If desired, stir in fresh spinach or kale and cook for 1–2 minutes until wilted. Taste the soup and adjust seasoning with additional salt and pepper if needed.

Step 6: Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh parsley. Serve hot and enjoy.

Tips & Variations

Use freshly grated Parmesan cheese from a block for smooth melting and better texture instead of pre-grated cheese.

Add Parmesan gradually while stirring constantly over low heat to prevent clumping.

Substitute half-and-half for heavy cream to create a lighter version of the soup.

Incorporate fresh spinach or kale for extra nutrition and a pop of green color—this is optional based on preference.

FAQs

Can I use pre-cooked chicken instead of raw chicken breasts?

Yes, you can add pre-cooked chicken during the last few minutes of simmering just to heat it through. Adjust the cooking time accordingly since the chicken is already cooked.

Is it possible to make this soup dairy-free?

To make a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream alternative, and omit the Parmesan cheese or use a dairy-free cheese substitute.