Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 medium onion, chopped
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions until translucent.
- Add diced carrots and celery; cook for about five minutes until softened.
- Push veggies aside and brown the chicken thighs for about seven minutes on both sides.
- Stir in minced garlic, thyme, and bay leaves; cook until fragrant (about one minute).
- Pour in chicken broth, scraping the pot’s bottom for flavor. Bring to a boil then reduce heat and simmer for 20 minutes.
- Gradually stir in cream while adjusting seasoning with salt and pepper. Warm through without boiling.
- Serve hot with fresh parsley on top.
Notes
- Use high-quality chicken for the best flavor.
- Customize with seasonal vegetables or herbs like rosemary.
- Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 120mg