Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 1.5 pounds boneless, skinless chicken breast
- 6 cups low-sodium chicken broth
- 1 cup chopped carrots and celery
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables begin to soften.
- Step 2: Add the minced garlic and Italian seasoning, cooking for 1 minute until fragrant. Place the whole chicken breasts into the pot.
- Step 3: Pour in the chicken broth, ensuring the chicken is submerged. Bring the mixture to a rolling boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is fully cooked through (internal temperature of 165°F).
- Step 4: Carefully remove the cooked chicken breasts from the pot and set them aside to cool slightly. Use two forks to shred the chicken, then return the shredded chicken to the soup pot.
- Step 5: Stir in the grated Parmesan cheese until it is fully melted and incorporated, thickening the soup slightly. Taste and adjust seasoning with salt and pepper as needed before serving hot.
Notes
- Store leftovers in an airtight container for up to 3 days; the Parmesan may separate slightly when chilled, but simply stir vigorously when reheating.
- Reheat servings gently on the stovetop rather than in the microwave to preserve the moisture of the shredded chicken and prevent the broth from reducing too quickly.
- For a delicious textural contrast, serve each bowl garnished with a few crispy homemade croutons or a side of toasted Italian bread for dipping.
- If you prefer a bolder garlic flavor, reserve one minced clove and stir it into the soup pot during Step 5, right before you add the Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American