Description
A comforting and hearty chicken soup with creamy broth and garden-fresh vegetables, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 medium sweet onion, diced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare the chicken by dicing it into bite-sized pieces and chopping the vegetables into uniform sizes.
- In a large pot over medium heat, add olive oil. Once warm, sauté the sweet onion until translucent (about 3-4 minutes). Add the minced garlic and cook for an additional minute.
- Add the diced chicken along with chopped carrots and celery. Pour in enough chicken broth to cover the ingredients, then bring to a gentle boil.
- Season with chopped thyme, parsley, and add salt and pepper to taste. Reduce heat and let the soup simmer for about 20 minutes.
- Just before serving, stir in the heavy cream, adjust seasoning if necessary, and ladle the soup into bowls.
Notes
This soup can be made ahead of time as it tastes even better the next day. Store leftovers in airtight containers.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg