Description
A comforting and creamy chicken soup made with tender chicken, vegetables, and a rich, velvety broth.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery for 5 minutes until softened. Add garlic and cook for another minute.
- Pour in chicken broth and bring to a simmer. Shred the cooked chicken and return it to the pot.
- Stir in heavy cream and thyme. Simmer for 10-15 minutes until slightly thickened.
- If needed, whisk flour with 2 tablespoons of cold water and stir into the soup to thicken.
- Season with salt and pepper. Serve hot.
Notes
- For a lighter version, replace heavy cream with half-and-half or milk.
- Add cooked noodles or rice for a heartier soup.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
Keywords: creamy chicken soup, homemade soup, easy chicken soup