Ingredients
Equipment
Method
Step-by-Step Instructions
- Heat olive oil in a large pot over medium heat. Add chopped yellow onion and minced garlic, cooking until soft and translucent.
- Stir in diced tomatoes and Italian seasoning, allowing the mixture to bubble for about 2 minutes.
- Pour in chicken broth and bring to a boil. Once boiling, reduce heat and simmer uncovered for 10 minutes.
- Add cooked shredded chicken to the pot, stirring and simmer for an additional 5 minutes until heated through.
- Lower heat and pour in heavy cream, stirring continuously until fully combined.
- Gradually add shredded Parmesan cheese, stirring continuously until it melts into the soup.
- Season with salt and pepper to taste. Ladle the soup into bowls and garnish with chopped parsley.
Nutrition
Notes
Simmer gently to meld flavors, add cheese gradually to avoid clumping, and consider adding nutritious vegetables for extra flavor.
