Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup chopped carrots
- 1 cup chopped celery
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic; cook until translucent.
- Stir in carrots and celery; cook for 5 minutes.
- Add cooked shredded chicken and chicken broth; bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in heavy cream and season with salt and pepper.
- Simmer for another 5 minutes, then serve hot garnished with fresh parsley.
Notes
- You can use cooked rotisserie chicken for convenience.
- For a thicker soup, mash some of the vegetables.
- Replace heavy cream with coconut milk for dairy-free options.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg