Ingredients
Equipment
Method
Step‑by‑Step Instructions
- In a heavy-bottomed pot over medium heat, combine 8 ounces of cream cheese and 1 cup of heavy cream. Stir continuously until the mixture is smooth and silky, about 3 to 4 minutes.
- Gradually whisk in 4 cups of chicken broth, cooking for about 5 minutes, allowing the flavors to meld.
- Stir in 2 cups of cooked, shredded chicken and 1 cup of small pasta. Let the soup simmer gently for 7 to 10 minutes.
- Add 3 minced garlic cloves, 1 cup of freshly grated Parmesan cheese, and 2 tablespoons of lemon juice to the pot. Stir well and allow to simmer for another 3 to 5 minutes.
- Just before serving, stir in a handful of freshly chopped parsley and allow it to rest for a minute.
Nutrition
Notes
Pair with garlic bread or a fresh salad for a complete meal. This soup can be customized with shrimp or tofu for different protein options.
