Description
A silky, umami-rich chicken soup blending tender dark meat, savory carrots, and parmesan in a creamy broth. This comforting dish balances meaty depth with herbaceous garnishes and a luxurious texture, perfect for satisfying meals.
Ingredients
2 lbs boneless chicken (dark meat recommended)
4 cups low-sodium chicken broth
1 cup heavy cream or non-dairy milk alternative
1 onion, minced
1 carrot, grated
1/2 cup grated parmesan
Fresh thyme, for garnish
Flaky salt (non-iodized), for finishing
Instructions
Mince onions and grate carrots. Cut chicken into 1-inch pieces
In a pot, cook chicken with onions for 5 minutes over medium heat
Add grated carrots and broth; simmer gently for 15 minutes until vegetables tender
Stir in cream and 1/2 cup grated parmesan. Cook for 5 minutes until slightly thickened
Ladle into bowls, top with additional parmesan, fresh thyme, and pinches of flaky salt
Notes
Use pre-grated parmesan blends for convenience
Punch down soup surface every 15 seconds during simmering for even texture
Temper cream by stirring a small amount back into pot first
Roast garlic under broiler for added smoky depth
Store leftovers in airtight containers for up to 3 days
Freezes well (3 months) in separate containers
Replace heavy cream with canned coconut milk for richer tropical flavor
Use vegan parmesan for lactose-free alternative
Nutrition
- Serving Size: 1 bowl (8 oz)
- Calories: 340
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg