Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Flaky pie crust or biscuit crumbs (optional topping)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; cook until vegetables are tender, about 5 minutes.
- Add minced garlic and cook for 1 minute more.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add shredded chicken and heavy cream; stir well. Season with thyme, salt, and pepper.
- Simmer for another 5 minutes until thickened.
- If desired, top with flaky pie crust pieces or biscuit crumbs before serving for added texture.
Notes
- You can substitute with turkey or vegetarian options like mushrooms for variation.
- For a thicker soup, add cornstarch slurry during simmering.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg