Creamy Parmesan Chicken Soup

Servings: 4–6 people
Calories: ~450 per serving
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients:

• 1 lb (450 g) boneless, skinless chicken breasts or thighs

• 2 tbsp olive oil

• 1 small onion, diced

• 3 garlic cloves, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cups chicken broth

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• Salt and black pepper, to taste

• 2 cups baby spinach (optional)

• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Chicken:
   Heat olive oil in a large pot over medium heat.
   Add chicken and cook until no longer pink (about 5–6 minutes). Remove and set aside.

2. Sauté Vegetables:
   In the same pot, sauté onion, garlic, carrots, and celery for 3–4 minutes until softened.

3. Add Broth and Simmer:
   Pour in chicken broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. Shred the Chicken:
   Shred the cooked chicken and return it to the pot.

5. Add Cream and Cheese:
   Stir in heavy cream and Parmesan cheese until smooth and creamy. Simmer for 2–3 minutes.

6. Add Spinach (Optional):
   Stir in baby spinach until wilted.

7. Serve:
   Garnish with fresh parsley and extra Parmesan. Serve hot with crusty bread.