Description
A delicious creamy chicken soup that’s perfect for any occasion.
Ingredients
Scale
- 3 cups boneless, skinless chicken breasts (about 4 breasts)
- 2 cloves fresh garlic, minced
- 2 medium carrots, thinly sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Dice the onions, carrots, and celery into small pieces. Mince the garlic.
- In a large pot over medium heat, add a splash of olive oil and sauté the onions, carrots, and celery until softened (about 5 minutes).
- Stir in the minced garlic for about 30 seconds until fragrant. Add the cubed chicken breasts and cook until lightly browned on all sides.
- Pour in the chicken broth along with thyme and bay leaves. Bring to a gentle boil; then reduce heat and simmer for 15–20 minutes until the chicken is fully cooked.
- Remove the chicken from the pot; shred into bite-sized pieces while keeping the broth mixture on low heat.
- Gradually stir in the cream until desired richness is achieved. Return shredded chicken to the pot and season with salt and pepper to taste. Simmer for an additional 5 minutes.
Notes
- This soup can be served with crusty bread for dipping.
- Feel free to add more vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 30 grams
- Saturated Fat: 16 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 90 milligrams