Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic (minced)
- 1 medium onion (diced)
- 2 medium carrots (sliced)
- 2 stalks celery (chopped)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or milk
- 1 tsp dried thyme
- 2 tbsp fresh parsley (chopped)
- 2 tbsp butter
- Salt & pepper to taste
Instructions
- Prep your ingredients: Dice the onion, slice the carrots and celery, and mince the garlic.
- In a large pot over medium heat, melt butter until bubbly. Add onions and garlic; sauté for about 3-4 minutes until softened.
- Stir in sliced carrots and chopped celery; cook for another 3 minutes.
- Add diced chicken breasts and pour in chicken broth; bring to a boil while stirring occasionally.
- Season with thyme, salt, and pepper. Reduce heat to low and simmer for 20-25 minutes until chicken is cooked through.
- Stir in cream or milk; cook for an additional 5 minutes over low heat.
- Finish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg