Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 chicken breasts, cooked and shredded
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, carrots, and celery until tender.
- Add shredded chicken and stir well.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in heavy cream, season with salt and pepper, and cook for 5 more minutes.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Adjust seasoning to taste for preferred flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg