Description
A comforting and hearty chicken soup featuring tender vegetables and a rich creamy broth.
Ingredients
Scale
- 2 tbsp Butter or Olive Oil
- 1 large Onion, diced
- 2 ribs Celery, diced
- 2 medium Carrots, peeled and diced
- 2 cloves Garlic, finely minced
- 3 cups Cooked Chicken, shredded (leftover or rotisserie)
- 4 cups Chicken Broth (gluten-free if needed)
- 1 cup Corn (optional)
- ½ cup Heavy Cream (Double Cream)
- Sea Salt and Black Pepper, to taste
- Fresh Parsley, chopped (for garnish, optional)
Instructions
- Heat butter (or olive oil) in a large pot over medium-high heat until it starts to shimmer. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 10 minutes.
- Season the vegetables with sea salt and black pepper. Stir in the minced garlic and cook for another minute.
- Add the shredded cooked chicken and chicken broth to the pot. Stir everything together, bringing the soup to a boil.
- Once it boils, reduce the heat to low and simmer for about 15 minutes to allow the flavors to meld.
- Taste the soup and adjust the seasoning if necessary. If using, add the corn and pour in the heavy cream, stirring well to combine.
- Serve hot, garnished with fresh parsley if desired.
Notes
Cook the vegetables over medium heat to avoid burning and to enhance flavor. Add cream off the heat to prevent separation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg