Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1 lb)
- 4 cloves fresh garlic, minced
- 1 medium onion, finely chopped
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare your ingredients by chopping the chicken into bite-sized pieces and dicing the vegetables.
- In a large pot over medium heat, sauté the onions, carrots, and celery in butter or oil until soft (about 5 minutes).
- Add the minced garlic and chicken pieces; cook until the chicken is golden brown (7-10 minutes).
- Pour in the chicken broth and add thyme, oregano, salt, and pepper. Bring to a gentle boil and simmer for 15-20 minutes.
- Stir in the heavy cream; let it simmer for another 5 minutes before removing from heat.
- Serve hot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing/Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 750mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg