Description
A soothing and comforting soup featuring shredded chicken, roasted garlic, and creamy Parmesan in a flavorful broth.
Ingredients
Scale
- 1 lb (about 450 g) chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until softened and translucent, about 5–7 minutes.
- Add the minced garlic and cook for another minute until fragrant — avoid letting the garlic brown.
- Pour in the chicken broth and bring to a gentle simmer. If you like extra herb flavor, add a sprig of thyme or a bay leaf now.
- Add the cooked and shredded chicken to the pot and heat through for 3–4 minutes.
- Reduce heat to low. Stir in the heavy cream. Add the grated Parmesan cheese gradually while stirring to ensure it melts smoothly into the broth.
- Season with salt and pepper to taste. If you used salty broth or aged Parmesan, taste before adding much salt.
- Serve hot, garnished with fresh parsley.
Notes
For a lighter version, use half-and-half instead of heavy cream. To make dairy-free, substitute with unsweetened soy or oat creamer and replace Parmesan with vegan alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 1000mg
- Fat: 40g
- Saturated Fat: 23g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 47g
- Cholesterol: 140mg