Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, roasted
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; cook until vegetables are tender.
- Add roasted garlic, thyme, and rosemary; cook for 1-2 minutes until fragrant.
- Pour in chicken broth and bring to a simmer.
- Add shredded cooked chicken and cook for 5 minutes to combine flavors. <li id="instruction-step-5"-Stir in heavy cream, salt, and pepper; heat through but do not boil.
- Garnish with fresh parsley and serve hot with crusty bread.
Notes
- Roasting garlic beforehand enhances its rich flavor.
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For added depth, include a splash of white wine during cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg