Description
A comforting bowl of creamy chicken soup filled with tender vegetables and rich flavors, perfect for chilly evenings.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups carrots, sliced
- 2 cups celery, sliced
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Heat the base: Pour the olive oil into a large pot over medium heat, letting it warm while you prepare the aromatics. Add the diced onion and minced garlic, sautéing until they soften, about 3-4 minutes.
- Incorporate the veggies: Toss in the sliced carrots and celery. Cook for another 5 minutes, stirring occasionally.
- Add the star: Introduce the shredded chicken and pour in your chicken broth. Raise the heat until it reaches a boil, then reduce to a simmer. Let the soup bubble for 15 minutes.
- Cream it up: Slowly stir in the heavy cream along with thyme, salt, and pepper. Cook for an additional 5 minutes.
- Serve and savor: Ladle the soup into warm bowls and enjoy every delightful mouthful.
Notes
This soup freezes beautifully; store portions in freezer-safe containers for busy nights.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg