Ingredients
Equipment
Step-by-Step Instructions
- In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the garlic paste and sauté for about 1 minute, stirring frequently, until fragrant but not browned.
- Pour in the heavy cream and chicken broth. Bring just to a gentle boil over medium heat, then immediately turn the heat down to low so the soup barely simmers.
- Stir in the cooked chicken and broccoli florets and let them warm through for 2 to 3 minutes.
- Add the shredded Parmesan a handful at a time, stirring until each addition melts before adding the next. Keep the soup at a low simmer (don't let it boil hard) and stir often until it thickens slightly, about 10 minutes.
- Taste, then season with salt and pepper. Serve hot.
Nutrition
Notes
Makes about 4 cups, so one serving is about 1 cup (a quarter of the soup).
To keep the cream from splitting, keep the soup at a gentle simmer once the cream is in and add the Parmesan a handful at a time. Finely grated Parmesan from a block melts more smoothly than pre-shredded.
Leftovers keep in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove over low heat, stirring often.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
