Description
A cozy, creamy bowl of comfort with tender chicken thighs, sweet carrots, crisp celery, and fragrant herbs.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups carrots, sliced
- 2 cups celery, diced
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup heavy cream
- Chopped fresh parsley for garnish
Instructions
- Heat 1–2 tablespoons oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook for 30-60 seconds until fragrant. Season lightly with salt and pepper.
- Add the chicken thighs to the pot. Brown them on all sides, about 3–4 minutes per side, to build flavor.
- Pour in the chicken broth. Add the sliced carrots, diced celery, dried thyme, dried oregano, and more salt and pepper to taste. Bring the pot to a boil, then reduce heat and simmer gently for about 20 minutes, until the chicken is cooked through and the vegetables are tender.
- Remove the chicken thighs from the pot. Shred the meat with two forks and return the shredded chicken to the soup. Stir in the heavy cream and heat just until warmed through. Taste and adjust seasoning. Serve hot, garnished with chopped fresh parsley.
Notes
For a lighter soup, swap heavy cream for half-and-half or a mixture of milk and a tablespoon of butter. Use low-sodium broth to control salt levels.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 3g
- Sodium: 650mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 80mg