Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Saute diced onion, carrots, and celery until tender, about 5 minutes.
- Add minced garlic and cook for another minute.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken and cook for 10 minutes.
- Stir in heavy cream and thyme, season with salt and pepper.
- Simmer for another 5 minutes until heated through.
- Garnish with fresh parsley before serving.
Notes
- Use rotisserie chicken for convenience.
- Adjust cream for desired richness.
- This soup pairs well with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 95mg