Description
A rich, creamy chicken soup filled with savory garlic and parmesan, perfect for warming up on chilly evenings.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 6 cloves garlic, minced
- 1 pound chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 1 teaspoon Italian seasoning
- 1 cup short pasta (ditalini or small shells)
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil and butter in a large pot over medium heat.
- Add the chopped onions, carrots, and a pinch of salt, and sauté until softened, about 5 to 7 minutes.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Add the chicken, chicken broth, and Italian seasoning to the pot, bringing everything to a boil.
- Reduce the heat and let simmer for 15 to 20 minutes until the chicken is tender.
- Remove the chicken from the pot and shred it using two forks, then return the shredded chicken to the pot.
- Cook the short pasta in the soup until al dente, stirring occasionally.
- Turn off the heat and let the soup cool for 2 to 3 minutes.
- Slowly stir in the heavy cream and then incorporate the parmesan gradually, stirring until melted.
- Stir in chopped parsley and season with salt and black pepper to taste. Serve hot with extra parmesan on top.
Notes
For a lighter version, reduce the amount of heavy cream or substitute with more broth. Customize the pasta to your liking.
