Description
A delicious and creamy chicken soup that is sure to impress anyone who tries it.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onions, carrots, and celery; sauté until softened.
- Stir in garlic, thyme, and rosemary; cook for another minute.
- Add the chicken broth and bring to a boil.
- Reduce heat and stir in the heavy cream and shredded chicken.
- Season with salt and pepper to taste.
- Simmer for 10-15 minutes until heated through.
- Garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freezes well; just reheat on the stove when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg