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Garlic Parmesan Chicken Soup

Garlic Parmesan Chicken Soup for Ultimate Cozy Nights

Enjoy a warm bowl of Garlic Parmesan Chicken Soup, perfect for cozy nights with rich flavors and creamy broth.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 3 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Soup
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil if needed.
  • 2 tablespoons Butter Use vegan butter for a dairy-free option.
  • 1 medium Onion, chopped White or yellow onions work best.
  • 2 Carrots, peeled and chopped Can substitute with celery.
  • 6 cloves Garlic, minced Adjust according to taste preferences.
For the Hearty Component
  • 1 pound Chicken Breasts or Thighs Rotisserie chicken can be used.
  • 6 cups Low-Sodium Chicken Broth Use low-sodium to prevent excess saltiness.
  • 1 teaspoon Italian Seasoning Fresh herbs like oregano or thyme are great alternatives.
For Texture and Creaminess
  • 1 cup Short Pasta Ditalini or small shells work best.
  • 1 cup Heavy Cream Half-and-half can be used for a lighter option.
  • 1 cup Freshly Grated Parmesan Cheese Avoid pre-shredded for best melting.
Seasonings and Garnish
  • Salt To taste.
  • Black Pepper To taste; freshly cracked is best.
  • 2 tablespoons Chopped Fresh Parsley Can be substituted with chives.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.
  2. Add 1 medium chopped onion and 2 peeled, chopped carrots, sauté for about 5-7 minutes until softened.
  3. Incorporate 6 minced garlic cloves into the softened vegetables, stirring for 30 seconds until fragrant.
  4. Nestle 1 pound of raw chicken into the pot, then add 6 cups of chicken broth and 1 teaspoon of Italian seasoning.
  5. Bring to a boil, then reduce heat and simmer for 15-20 minutes until chicken is thoroughly cooked.
  6. Remove chicken, shred it into bite-sized pieces, and return it to the pot.
  7. Stir in 1 cup of short pasta and simmer for 8-10 minutes until pasta is al dente.
  8. Turn off heat, let soup rest for 2-3 minutes, then stir in 1 cup of heavy cream and 1 cup of parmesan cheese.
  9. Add 2 tablespoons of chopped parsley, season with salt and pepper, and serve hot.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Use freshly grated parmesan for optimal flavor and texture. Store leftovers in an airtight container for up to 4 days.

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