Ingredients
4 chicken breasts, cooked and shredded
4 cups chicken broth
1 cup heavy cream
1 cup diced carrots
1 cup diced celery
1 small onion, diced
3 cloves garlic, minced
1 teaspoon thyme
Salt and pepper to taste
1 tablespoon olive oil
Fresh parsley, for garnish
Instructions
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Heat olive oil in a large pot over medium heat.
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Add the diced onion, carrots, celery, and minced garlic to the pot. Sauté for about 5 minutes, until the vegetables are softened.
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Pour in the chicken broth and bring to a simmer.
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Stir in the shredded chicken, heavy cream, thyme, salt, and pepper. Let it simmer for an additional 10 minutes to meld the flavors together.
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Garnish with fresh parsley before serving.
Notes
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Variations: Add a pinch of red pepper flakes or cayenne pepper for a spicy kick. For a dairy-free version, swap heavy cream for coconut cream or a dairy-free alternative. Add greens like spinach or kale for extra nutrition.
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Substitutions: Rotisserie chicken is a great shortcut. Frozen vegetables can be substituted for fresh ones, just adjust the cooking time accordingly.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
