Description
A hearty and creamy chicken soup loaded with vegetables.
Ingredients
Scale
- 2 tablespoons butter or olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 medium potatoes, peeled and diced
- 450 g (1 lb) chicken breast or thighs, diced
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
- 1 bay leaf (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt the butter over medium heat.
- Add onion, carrots, and celery. Sauté for 4–5 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add chicken and cook until lightly browned.
- Add potatoes, chicken broth, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are tender and chicken is cooked through.
- Stir in the cream and simmer for another 5 minutes.
- Remove bay leaf, taste, and adjust seasoning.
- Garnish with fresh parsley and serve warm.
Notes
- The soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- To freeze, omit the cream and add it just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 110 mg