Description
A heartwarming and creamy chicken soup that is perfect for any occasion, sure to win hearts!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1 cup frozen peas
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, carrots, and celery. Cook for an additional 3-4 minutes until the vegetables begin to soften.
- Add the chicken breasts to the pot, followed by the chicken broth, thyme, oregano, and red pepper flakes if using. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the heavy cream and frozen peas. Simmer for another 5 minutes until heated through. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add cooked pasta or rice to the soup for a heartier meal. Adjust the broth accordingly to maintain the desired consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg