Description
A comforting and flavorful chicken soup featuring tender chicken, aromatic vegetables, and a touch of cream and cheese.
Ingredients
Scale
- 2–3 pounds boneless, skinless chicken breasts
- 6–8 cloves fresh garlic, finely minced
- 1 cup freshly grated Parmesan cheese
- 6 cups good quality low-sodium chicken broth or stock
- 1 diced yellow onion
- 2 diced carrots
- 2 diced celery stalks
- 1/2 cup splash of heavy cream
- 1 tablespoon Italian seasoning blend
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups fresh spinach or kale (optional)
- 1 cup small pasta like orzo or diced potatoes (optional)
Instructions
- Prepare Your Chicken: If you’re using raw chicken breasts, place them in a pot with enough water or chicken broth to cover. Bring to a simmer and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken, let it cool slightly, then shred it using two forks. Set aside. If using pre-cooked or rotisserie chicken, simply shred it and have it ready.
- Sauté the Aromatics: In a large heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil or butter over medium heat. Add your diced onion, carrots, and celery. Sauté gently for about 5-7 minutes, until the vegetables begin to soften and the onion becomes translucent.
- Add the Garlic: Stir in your minced garlic. Sauté for just 1-2 minutes until it becomes fragrant. Be careful not to let it brown or burn.
- Deglaze and Simmer: Pour in your chicken broth, scraping up any browned bits from the bottom of the pot. Add your shredded cooked chicken, Italian seasoning, and a good pinch of salt and pepper. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes.
- Introduce Creaminess and Cheese: Uncover the soup and stir in the heavy cream. Gradually stir in about three-quarters of your freshly grated Parmesan cheese until it’s fully melted and incorporated.
- Add Finishing Touches (Optional): If you’re adding fresh spinach or kale, stir it in now and cook for just a couple of minutes until wilted. If you’re including small pasta or diced potatoes, add them earlier with the broth and chicken.
- Taste and Serve: Give the soup a final taste and adjust the seasonings as needed. Ladle the hot soup into bowls and garnish generously with the remaining freshly grated Parmesan cheese and a sprinkle of fresh parsley if desired.
Notes
- Feel free to adjust the vegetables and seasoning to your taste.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg