Ingredients
Scale
- 3 cups boneless, skinless chicken breasts (about 3–4 breasts)
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves fresh garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper and sear them for about 5 minutes per side until golden brown. Remove from pot.
- In the same pot, add onion, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in minced garlic and dried thyme; cook for an additional minute until fragrant.
- Pour in chicken broth and bring to a gentle boil, scraping the bottom of the pot to release flavor.
- Return the chicken to the pot and simmer for about 10 minutes. Remove chicken again; shred with two forks.
- Return shredded chicken to the soup along with heavy cream; stir well and heat through.
- Serve warm with crusty bread or biscuits.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg