Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 2 bay leaves
- 1 cup frozen peas
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Dice the chicken breasts into bite-sized pieces. Heat olive oil in a large pot over medium heat until shimmering. Add chicken and sauté until golden brown (5-7 minutes).
- Add chopped onions, carrots, celery, and minced garlic to the pot. Sauté until softened (about 5 minutes), allowing aromas to fill the kitchen.
- Pour in the chicken broth along with dried thyme and bay leaves. Bring to a simmer and let bubble gently for about 20 minutes.
- Gradually stir in heavy cream while ensuring everything combines smoothly. For a thicker consistency, simmer longer.
- Toss in frozen peas right before serving; adjust seasoning with salt and pepper as needed.
- Serve hot in bowls topped with fresh parsley or thyme and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg