Description
A creamy chicken and vegetable soup simmered until tender with fragrant herbs, perfect for quick weeknight dinners.
Ingredients
Scale
- 1 lb chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- Parsley for garnish
Instructions
- Sauté onions, carrots, and celery in a large pot until soft.
- Add garlic and cook for 1 minute until fragrant.
- Include chicken breasts and chicken broth, bringing to a boil.
- Reduce heat and simmer until chicken is cooked through, about 20 minutes.
- Remove chicken, shred it, and return to the pot.
- Stir in heavy cream, thyme, rosemary, salt, and pepper.
- Simmer for an additional 10 minutes.
- Serve hot, garnished with parsley.
Notes
For a silky texture, shred chicken finely or leave in larger chunks for more chew. Pair with crusty bread or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 100mg