Description
A creamy, protein-packed chicken soup filled with garlic and Parmesan for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
- 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
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until softened and translucent.
- Stir in minced garlic and cook for 1–2 minutes until fragrant, stirring constantly to avoid burning.
- Add bite-sized chicken pieces to the pot. Season with salt and pepper and cook 5–7 minutes, stirring occasionally, until the chicken is no longer pink on the outside and starts to turn golden.
- Pour in chicken broth, then add dried thyme and dried basil. Bring to a boil, reduce heat to low, and simmer for 10–15 minutes so the chicken cooks through and flavors meld.
- Reduce heat to low and stir in heavy cream. Gradually add grated Parmesan cheese about 1/4 cup at a time, stirring constantly until melted and the soup becomes creamy and smooth.
- If using, stir in fresh spinach or kale until wilted, about 1–2 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle into bowls and garnish with extra Parmesan and chopped fresh parsley. Serve hot.
Notes
For a lighter option, you can substitute half-and-half or light cream for the heavy cream. Adjust salt and Parmesan based on dietary needs.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg