Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- Add garlic, carrots, and celery. Cook until vegetables soften.
- Stir in shredded chicken, chicken broth, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in heavy cream, cook for another 5 minutes. Serve hot garnished with fresh herbs if desired.
Notes
- For a thicker soup, blend a portion of it before adding the cream.
- Use leftover cooked chicken for quicker preparation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg