Why I Love This Recipe

This is the kind of soup that somehow feels extra cozy without requiring a ton of effort. The rice makes it thick and creamy as it cooks, the parmesan melts right into the broth, and every spoonful is packed with tender chicken and plenty of garlic. It’s one of those recipes that tastes like it took all afternoon, even though it comes together on a weeknight.

Enjoying The Leftovers

This soup makes fantastic leftovers because the flavors continue to develop overnight. Since the rice will keep soaking up the broth, don’t be surprised if it’s even thicker the next day. Add a splash of chicken broth or milk when reheating to bring it back to your favorite consistency.

Storing

Store leftovers in an airtight container in the refrigerator for up to 4 days. If you’re planning to freeze it, keep in mind that the rice will soften a bit after thawing, but the soup will still be delicious.

Reheating

Warm the soup over medium-low heat on the stovetop or in the microwave, stirring occasionally. Add a little extra broth, milk, or cream as needed until it’s smooth, creamy, and heated through.

A bowl of creamy garlic soup with Parmesan cheese, chopped chives on top served with a side of toasted bread.
No ratings yet

Creamy Garlic Parmesan Soup

Made with ground chicken, Arborio rice, garlic, parmesan, spinach, and a rich, creamy broth, this Creamy Garlic Parmesan Soup is a hearty one-pot meal that's perfect for chilly nights. It's an easy high-protein soup recipe that's comforting enough for dinner while still being simple enough to make on a busy weeknight.
Print Pin Watch Video
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
US M
Servings 6

Ingredients

  • 1 lb ground chicken
  • 1 tbsp avocado oil
  • 6-8 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 6 1/2 cups chicken broth
  • 1/3 cup uncooked Arborio rice, rinsed
  • 1 cup heavy cream
  • 2 cups freshly grated parmesan cheese
  • Juice of 1/2 small lemon
  • 2 handfuls of spinach
  • Freshly chopped chives
US – M

Instructions

  • Preheat a large pot to medium-high heat. Once hot, add the avocado oil and ground chicken. Cook for about 7-10 minutes, stirring occasionally, until fully cooked.
  • Next, add the diced onion and garlic and saute for 1-2 more minutes until the onions are soft and the garlic is fragrant.
  • Season with salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne. Mix well.
  • Pour in chicken broth and the rice. Bring to a boil, cover with a lid, and then turn the heat down to a low simmer. Simmer for 20-25 minutes until the rice is fully cooked.
  • Once the rice has cooked, add the heavy cream and parmesan cheese. Mix until well combined.
  • Finally, add the lemon juice and spinach. Stir continuously until the spinach has wilted.
  • Taste and adjust salt and pepper as necessary.
  • Serve immediately and top with parmesan cheese and freshly chopped chives. Enjoy!

Equipment

large pot
cutting board
measuring cups

Nutrition Per Serving

Calories: 467kcal | Carbohydrates: 16g | Protein: 29g | Fat: 32g | Fiber: 1g | Calcium: 46mg