1 lb chicken (breast or thighs)
1 tablespoon olive oil
1 onion, diced
2 carrots, sliced
2 stalks celery, chopped
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
Prepare the Chicken: If using raw chicken, dice it into bite-sized pieces. Season with salt and pepper.
Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion, carrots, celery, and sauté for about 5 minutes until softened.
Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Cook the Chicken: Add the chicken pieces to the pot, cooking until they are lightly browned.
Add Broth: Pour in the chicken broth and add the thyme. Bring the mixture to a gentle boil.
Simmer: Reduce heat and let the soup simmer for 15-20 minutes, or until the chicken is cooked through.
Add Cream: Slowly stir in the heavy cream, allowing it to blend into the soup.
Taste and Adjust: Check for seasoning and adjust salt and pepper if needed. You can sprinkle in some fresh herbs for added flavor.
Serve: Ladle the soup into bowls and enjoy warm with some crusty bread on the side.
