Description
Nothing beats a bowl of warm, creamy soup on a chilly day. This Garlic Parmesan Chicken & Potato Soup is packed with tender chicken, hearty potatoes, and savory Parmesan, all swimming in a rich, garlicky broth. It’s comforting, easy to make, and perfect for weeknight dinners or a cozy weekend treat.
Ingredients
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2 tbsp olive oil (or butter)
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1 lb boneless, skinless chicken breasts or thighs, diced
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1 small onion, chopped
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4 garlic cloves, minced
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4 cups chicken broth (low-sodium preferred)
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2 cups diced potatoes (Yukon Gold or Russet)
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1 cup shredded carrots
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1 tsp Italian seasoning
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Salt & black pepper, to taste
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1 cup heavy cream or half-and-half
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¾ cup grated Parmesan cheese (freshly grated recommended)
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Optional garnish: chopped fresh parsley
Instructions
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Brown the Chicken:
Heat olive oil in a large pot over medium heat. Add chicken in a single layer and cook until golden brown. Remove and set aside. -
Cook the Aromatics:
In the same pot, add onions and cook until soft, 4–5 minutes. Add garlic and cook 1 minute until fragrant. -
Simmer the Soup:
Add chicken broth, potatoes, carrots, and Italian seasoning. Bring to a boil, then reduce heat to a simmer for 15–20 minutes, or until potatoes are tender. -
Add Cream, Cheese & Chicken:
Stir in the cooked chicken, cream, and Parmesan over low heat. Simmer gently 5 more minutes until creamy and combined. -
Season & Serve:
Taste and adjust with salt and pepper. Serve hot, garnished with parsley if desired. Pair with crusty bread for extra comfort.
Notes
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Thicker Soup: Mix 1 tbsp cornstarch with 2 tbsp water and stir into the soup after adding cream.
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Veggie Boost: Add spinach, kale, peas, or corn when adding cream.
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Spicy Kick: Add red pepper flakes or hot sauce to taste.
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Lighter Option: Use half-and-half or milk instead of cream. Swap some potatoes for cauliflower for fewer carbs.
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Make-Ahead: Store in the fridge 3–4 days; reheat gently.