Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
2. Add the cooked shredded chicken to the pot and stir to combine.
3. Pour in the chicken broth, milk, and heavy cream. Bring the mixture to a simmer and let it cook for 10-15 minutes.
4. Using an immersion blender or regular blender, blend the soup until it is smooth and creamy.
5. Add the shredded mozzarella cheese and grated Parmesan cheese to the pot and stir until the cheese is melted and the soup is well combined.
6. Season the soup with salt and pepper to taste.
7. Serve the soup hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Instead of chicken, you can use shredded turkey or beef.
- Instead of mozzarella cheese, you can use cheddar or Swiss cheese.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add diced tomatoes and green chilies for a spicy twist.
- Add cooked rice or pasta for a heartier soup.
- Top the soup with croutons or bacon bits for added texture.
Tips and tricks:
- To make the soup even creamier, add a dollop of sour cream or Greek yogurt.
- If the soup is too thick, add more chicken broth or milk to thin it out.
- For a vegetarian version, omit the chicken and use vegetable broth instead.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley, croutons, bacon bits
Pairings:
Crusty bread, salad
Suggested side dishes:
Garlic bread, roasted vegetables
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken.
- If the soup is too thick, add more chicken broth or milk to thin it out.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Bauru is a city in Brazil known for its famous sandwich, which inspired this soup recipe.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Brazilian