Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- to taste salt and pepper
- 2 cups mixed vegetables (like broccoli and carrots)
- optional Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it's translucent, about 3-5 minutes.
- Stir in the minced garlic and sauté for another minute until fragrant.
- Pour in the chicken broth and bring it to a simmer.
- Add the shredded chicken and mixed vegetables, cooking until the veggies are tender, about 5-7 minutes.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese, mixing until the cheese melts and the soup is creamy.
- Season with Italian seasoning, salt, and pepper. Let it simmer for a few more minutes to allow the flavors to meld together.
- Serve hot, garnished with fresh parsley if desired.
- Prep Time: 10
- Cook Time: 20