Creamy, protein-packed comfort food with tender chicken, garlic, and Parmesan in a velvety broth.
# Ingredient List:
→ Base
01 - 2 tablespoons olive oil
02 - 1 medium onion, chopped
03 - 4 cloves garlic, minced
→ Chicken
04 - 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
→ Liquid & Dairy
05 - 4 cups chicken broth
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese, plus extra for garnish
→ Seasonings
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried basil
10 - Salt and pepper to taste
→ Optional Add-ins
11 - 2 cups fresh spinach or kale, roughly chopped
→ Garnish
12 - Fresh parsley, chopped
13 - Extra Parmesan cheese
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it brown.
03 - Add chicken pieces and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until chicken is no longer pink and begins to turn golden.
04 - Pour in chicken broth and add dried thyme and basil. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes until chicken is cooked through and flavors have melded.
05 - Lower the heat and stir in heavy cream. Gradually add Parmesan cheese about 1/4 cup at a time, stirring constantly until the mixture is smooth and creamy.
06 - If using spinach or kale, add it now and stir until wilted, approximately 1-2 minutes.
07 - Taste the soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls and garnish with fresh parsley and extra Parmesan cheese. Serve immediately while hot.
