Ingredients
Scale
- 1 pound (450 g) chicken breasts, diced
- 1 tablespoon (15 ml) olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups (950 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1 cup (130 g) carrots, sliced
- 1 cup (130 g) celery, sliced
- 1 teaspoon (1 g) dried thyme
- 1 teaspoon (1 g) dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until soft, about 3-5 minutes.
- Add the diced chicken to the pot. Cook until browned on all sides, about 5-7 minutes.
- Stir in the sliced carrots and celery, cooking for an additional 3-4 minutes to soften.
- Pour in the chicken broth and bring to a boil over high heat.
- Reduce the heat to low. Stir in the heavy cream, dried thyme, dried basil, salt, and pepper. Allow it to simmer for 20 minutes.
- Just before serving, sprinkle fresh parsley on top.
Notes
For a lighter version, substitute heavy cream with coconut milk or half-and-half. You can prepare the soup in advance and store it for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free