Description
A rich, creamy, and savory chicken soup that warms the heart and delights the taste buds.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups heavy cream or whole milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups carrots, sliced
- 2 cups celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas (optional)
- ½ cup fresh parsley, chopped
- Olive oil or butter for sautéing
Instructions
- Start by heating a large pot over medium heat. Add a splash of olive oil or a pat of butter.
- Once it’s hot, toss in the chopped onions and cook until translucent, about 4–5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Next, stir in the sliced carrots and diced celery and let them cook for about 5 minutes.
- Pour in the chicken broth, scraping any bits stuck to the bottom of the pot.
- Season the chicken breasts with salt, pepper, thyme, and rosemary, then add them to the pot.
- Allow the chicken to simmer in the broth for about 15–20 minutes, or until cooked through.
- Once cooked, remove the chicken and let it cool slightly. Shred or chop it before returning to the soup.
- Pour in the heavy cream and stir to combine. Add frozen peas or Parmesan cheese if desired.
- Simmer gently for another 5–10 minutes, then stir in the fresh parsley before serving.
Notes
For a lighter version, substitute heavy cream with low-fat milk. You can also add more vegetables like kale for added nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg