Ingredients
- 1 lb boneless chicken (breast or thighs)
- 4 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 tsp fresh thyme
- 1 tsp fresh parsley
- Salt and pepper to taste
Instructions
- Sauté the aromatics: Begin by heating a tablespoon of butter in a large pot over medium heat. Add onions, celery, and carrots, cooking until they’re tender, about 5-7 minutes.
- Add the garlic: Stir in the minced garlic, cooking for another minute until fragrant. Be cautious not to burn the garlic—it can turn bitter.
- Brown the chicken: Add the boneless chicken pieces, cooking until they’re just browned on both sides. Don’t worry about cooking them through at this stage; they’ll finish in the broth.
- Introduce the broth: Pour in the chicken broth, bringing it to a gentle simmer. This is where all those flavors meld together perfectly.
- Stir in cream and cheese: Lower the heat and stir in heavy cream and Parmesan cheese. Whisk well until the cheese is fully melted and incorporated.
- Season: Add salt, pepper, and fresh herbs to taste. This is your chance to make it perfect!
- Simmer: Allow the soup to simmer for about 15-20 minutes to let everything meld.
- Enjoy: Serve hot with crusty bread for dipping or over a bowl of rice for heartiness!
Notes
Substitutions: Swap chicken for tofu or beans for a vegetarian alternative. Use vegetable broth if preferred. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free