Description
Enjoy this rich and creamy chicken soup. It’s comforting and flavorful.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken and cook until browned.
- Add onion, carrots, and celery. Cook until softened.
- Add garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 15 minutes, or until chicken is cooked through.
- Stir in heavy cream and parsley.
- Heat through, but do not boil.
- Serve hot.
Notes
- For a thicker soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last few minutes of cooking.
- You can use leftover cooked chicken instead of raw chicken. Add it to the soup during the last 5 minutes of cooking.
- Add different vegetables, such as potatoes, peas, or corn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg