Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 2 medium carrots, diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 1 medium yellow onion, diced (about 1 cup)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and black pepper to taste
Instructions
- 1. Prep your ingredients: Dice the onion, carrots, and celery; mince the garlic.
- 2. Sauté the vegetables: In a large pot over medium heat, add olive oil and sauté onions until translucent (about 5 minutes). Add garlic for an additional minute.
- 3. Brown the chicken: Add boneless chicken breasts to the pot and brown them slightly on both sides.
- 4. Pour in broth: Add chicken broth along with diced carrots and celery. Bring to a gentle boil.
- 5. Season: Stir in dried thyme and season with salt and pepper. Reduce heat to low after boiling for about 10 minutes.
- 6. Add cream: Slowly stir in heavy cream and let it simmer for another 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg