Ingredients
Scale
Ready to whip up this delicious soup? Here’s what you’ll need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups frozen mixed vegetables (peas, corn, and green beans)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 cup biscuits or pastry dough (optional, for topping)
Feel free to customize these ingredients based on what you have at home. Cooking is all about experimenting, and I encourage you to get creative!
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook until tender, about 5-7 minutes.
- Stir in garlic and cook for 1 more minute.
- Add chicken broth and bring to a boil.
- Stir in shredded chicken and frozen mixed vegetables.
- Add thyme, rosemary, salt, and pepper; simmer for 20 minutes.
- Stir in heavy cream and heat through.
- If using, bake biscuits or pastry dough as per package instructions.
- Serve soup in bowls topped with warm biscuits if desired.
Notes
- Feel free to customize the vegetables based on your preferences.
- This soup can be made ahead of time and reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free biscuits)
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg