Description
A creamy and flavorful chowder soup with tender chicken, garlic, and Parmesan cheese.
Ingredients
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until browned, about 5 minutes.
- Add minced garlic, onion, carrots, and celery. Sauté until vegetables soften, about 5 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in heavy cream, Parmesan cheese, thyme, and parsley.
- Cook for another 5 minutes until cheese melts and soup thickens.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Use fresh Parmesan for better flavor.
- Adjust creaminess by adding more or less heavy cream.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American