Description
A comforting and savory soup featuring garlic, Parmesan, and tender chicken, perfect for weeknight dinners or cozy gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 6 cloves garlic, minced
- 1 pound chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 1 teaspoon Italian seasoning
- 1 cup short pasta (ditalini or small shells)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add chopped onions, carrots, and a pinch of salt. Sauté until softened, about 5–7 minutes, stirring occasionally.
- Stir in minced garlic and cook for 30 seconds until fragrant (do not let it brown).
- Add chicken, broth, and Italian seasoning. Bring to a boil, reduce heat to a simmer, and cook for 15–20 minutes until the chicken is tender and cooked through.
- Remove the chicken and shred it with two forks; return shredded chicken to the pot.
- Add pasta to the simmering soup and cook until al dente, stirring occasionally to prevent sticking (check package for timing; typically 7–10 minutes).
- Turn off the heat and let the soup cool for 2–3 minutes. Slowly stir in heavy cream, then add Parmesan a handful at a time, stirring to melt and create a silky broth.
- Stir in fresh parsley, season with salt and black pepper to taste, and serve with extra Parmesan on top.
Notes
Use low-sodium broth and moderate the cheese to reduce sodium and calories. Store leftovers in airtight containers and consume within 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 5g
- Sodium: 750mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 100mg