1.5 lbs boneless, skinless chicken thighs or breasts
2 tablespoons olive oil
2 diced carrots
2 diced celery stalks
1 diced onion
4 cloves minced garlic
4 cups chicken broth
1 cup heavy cream
Herbs (thyme, rosemary) to taste
Salt & pepper to taste
Prep the Ingredients: Chop your vegetables and mince your garlic.
Heat the Oil: In a large pot over medium heat, add olive oil and let it heat up. Add onion, carrots, and celery, cooking until softened (about 5-7 minutes).
Add Chicken: Season the chicken with salt and pepper, then add it to the pot, cooking until it’s browned (approximately 4-5 minutes on each side).
Garlic Time: Stir in your minced garlic and cook for another minute until fragrant.
Pour in the Broth: Pour in the chicken broth and add your favorite herbs. Bring the soup to a gentle boil.
Simmer: Reduce heat, cover, and let it simmer for about 20-25 minutes, or until the chicken is fully cooked through.
Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return it to the soup.
Add the Cream: Stir in the heavy cream to create a rich, velvety texture. Allow it to heat through but do not boil.
Finalize Seasoning: Taste and adjust salt, pepper, or add more herbs as per your liking.
Serve: Ladle the soup into bowls, garnish with fresh herbs, and enjoy the warmth in every spoonful!
