Description
A warm, creamy soup with garlic and Parmesan, perfect for chilly evenings or comforting lunches.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into 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 the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for 1-2 minutes.
- Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden.
- Pour in the chicken broth, add thyme and basil, bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Stir in the heavy cream and add Parmesan cheese gradually, stirring until melted. If using spinach or kale, add it now and wilt for 1-2 minutes.
- Taste and adjust seasoning. Serve hot garnished with extra Parmesan and parsley.
Notes
For a thicker soup, let it simmer longer without the lid or blend a portion to enhance creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg