Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup heavy cream
- 1/4 cup capers, drained
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in chicken broth and bring to a simmer. Add shredded chicken and cook for 10 minutes to meld flavors.
- Stir in heavy cream, capers, and lemon juice. Season with salt and pepper to taste.
- Simmer for 5 more minutes, then garnish with chopped parsley before serving.
Notes
- Use fresh lemon juice for the best flavor. Adjust the amount of capers according to your preference for saltiness.
- This soup can be made ahead and stored in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg