Ingredients
- 2 chicken breasts, cooked and shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- 1/2 cup Parmesan cheese, grated
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic. Cook for about 5 minutes until softened.
- Stir in chicken broth, heavy cream, thyme, rosemary, and red pepper flakes. Bring to a simmer.
- Add shredded chicken to the pot and cook for 10-15 minutes, allowing the flavors to meld.
- Stir in Parmesan cheese and season with salt and pepper to taste.
- Serve hot and enjoy the creamy, savory goodness!
Notes
- For a heartier soup, add chopped vegetables like carrots, celery, or spinach.
- Increase the red pepper flakes or add a chopped jalapeño for extra heat.
- For a low-carb option, use coconut milk in place of heavy cream, or swap regular rice for cauliflower rice.
- You can substitute Parmesan cheese with Asiago, Pecorino Romano, or mozzarella.
- Make it vegetarian by using chickpeas or tofu in place of chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
