Description
A comforting and creamy chicken soup that’s perfect for chilly evenings, made with tender chicken, fresh vegetables, and a rich broth.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 3 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onions, diced carrots, and celery, sautéing until they begin to soften, about 5-6 minutes.
- Toss in the shredded chicken along with the chicken broth, stirring everything together. Increase the heat and bring the mixture to a gentle boil.
- Once boiling, lower the heat, pour in the heavy cream, and sprinkle the garlic powder over the mixture, stirring to combine well.
- Season with salt and pepper to taste, adjusting as necessary to suit your preference.
- Allow the soup to simmer for about 10 minutes, letting the flavors meld and ensuring the soup is heated through.
- Ladle your creamy chicken soup into bowls, garnishing generously with fresh parsley before serving.
Notes
For richer flavor, let the soup simmer a little longer without the cream. To keep it chunky, avoid shredding the chicken finely.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg