Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 1 medium onion, finely chopped
- 2 carrots, sliced
- 2 stalks celery, diced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- ¼ cup fresh parsley, chopped
Instructions
- Prepare your ingredients: chop onion, carrots, celery finely; dice chicken into bite-sized pieces.
- In a large pot over medium heat, add olive oil and sauté onions until translucent (about 5 minutes). Add carrots and celery; cook until softened.
- Stir in diced chicken; season with salt and pepper. Cook until no longer pink (about 7 minutes).
- Pour in chicken broth and bring to a gentle boil; reduce heat to low and simmer for about 15 minutes.
- Stir in heavy cream and thyme; simmer for another 5 minutes until thickened.
- Taste and adjust seasoning; stir in parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg