Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 2 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Sauté until vegetables are softened, about 5-7 minutes.
- Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the cooked chicken, heavy cream, thyme, salt, and pepper. Heat through for another 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
For a variation, you can add peas or corn for extra color and nutrition. Adjust seasonings to your taste for a personalized soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg