2 cups cooked chicken, shredded
4 cups chicken broth
2 large potatoes, diced
1 cup heavy cream or half-and-half
1 cup carrots, diced
1 cup celery, chopped
1 onion, diced
Salt and pepper to taste
Prepare the Ingredients: Begin by cooking and shredding your chicken if you haven’t already. Dice your potatoes, carrots, celery, and onion into small, even pieces.
Sauté the Vegetables: In a large pot over medium heat, add a splash of oil and sauté the onion, carrots, and celery until softened, about 5-7 minutes.
Add the Chicken and Potatoes: Stir in the shredded chicken and diced potatoes. Mix well to combine.
Add the Broth: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to simmer and cover the pot.
Simmer: Allow the soup to simmer for about 15-20 minutes, or until the potatoes are tender.
Stir in the Cream: Once the potatoes are cooked, add in the heavy cream (or the replacement you chose) and stir until well mixed. Let it heat through for an additional 5 minutes.
Season: Taste and season with salt and pepper as needed. This is also a great time to add any herbs or spices you desire!
Serve: Ladle the soup into bowls and enjoy right away. Garnish with fresh herbs if desired.
