Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tsp fresh thyme, chopped
- 2 tsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Chop the carrots and celery into bite-sized pieces. Mince the garlic.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced carrots and celery; sauté for 5 minutes until softened.
- Add the chicken breasts and minced garlic; cook until the chicken is golden brown on both sides.
- Pour in the chicken broth and bring to a boil. Reduce heat to low and let simmer for 20 minutes.
- Stir in heavy cream, fresh thyme, and parsley; season with salt and pepper as needed. Cook until heated through.
- Serve hot in bowls garnished with additional herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 420
- Sugar: 3g
- Sodium: 670mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 105mg