Description
This creamy chicken soup is warm, simple, and full of homey flavor, enriched with heavy cream and tender shredded chicken.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Chop the onion, dice the carrots and celery, mince the garlic, and shred the cooked chicken so it’s ready to go.
- Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Stir so the oil coats everything evenly.
- Sauté the vegetables until softened, about 5–7 minutes, stirring often so they do not brown. Pour in 4 cups of chicken broth and bring the mixture to a simmer. Stir in the shredded chicken and let it cook for about 10 minutes.
- Reduce the heat to low. Stir in 1 cup heavy cream and season with salt and pepper to taste. Warm the soup gently, keeping it below a boil, until heated through (about 2–3 minutes). Serve hot garnished with fresh parsley.
Notes
For a heartier meal, serve over cooked rice or add egg noodles. Use leftover roasted chicken for quicker prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg