Ingredients
Scale
- 2 cups of cooked chicken, shredded
- 4 cups of chicken broth
- 1 cup of heavy cream
- 1 cup of carrots, diced
- 1 cup of celery, diced
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- 2 teaspoons of dried thyme
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice (for a zesty kick)
Instructions
- Heat olive oil in a large pot over medium heat, add onions, and sauté until translucent (3-4 minutes).
- Add carrots and celery; cook for another 5 minutes.
- Stir in garlic and thyme; cook for 2 minutes.
- Pour in chicken broth, bring to a boil, then simmer for 10 minutes.
- Add shredded chicken and heavy cream; heat through for 5 minutes. Season with salt, pepper, and lemon juice.
- Ladle into bowls and serve hot.
Notes
- Can be paired with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg