Ingredients
• 1 tbsp olive oil or butter
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 lb (450g) boneless chicken breast or thighs, diced
• 4 cups low-sodium chicken broth
• 1 cup peeled and diced potatoes (optional, for heartiness)
• ½ cup milk (dairy or plant-based)
• ½ cup heavy cream or full-fat coconut milk
• 1 tsp dried thyme
• ½ tsp dried parsley
• Salt & black pepper to taste
• 2 tbsp all-purpose flour (or cornstarch for GF) – for thickening
• Fresh chives or parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion, carrots, and celery 5–6 minutes until soft. Add garlic and cook 30 seconds more.
- Sprinkle in flour and stir 1 minute to create a roux (this thickens the soup).
- Gradually whisk in chicken broth until smooth.
- Add diced chicken, potatoes (if using), thyme, parsley, salt, and pepper. Bring to a simmer.
- Cook covered for 15–20 minutes, until chicken is cooked through and potatoes are tender.
- Stir in milk and heavy cream. Heat gently (do not boil) for 2–3 minutes to warm through.
- Taste and adjust seasoning—add more herbs, salt, or a splash of lemon juice for brightness.
- Serve hot, garnished with fresh chives or parsley.
✨ Great with:
• Crusty bread or crackers
• A dollop of sour cream
• As a base for adding rice or noodles
💡 Make ahead: Flavors deepen overnight—store in the fridge up to 4 days or freeze. Reheat gently on the stove.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 25 mins , Total Time : 40 mins , Servings : 4 , Calories : 280 per serving , Net Carbs: 18g , Fats: 14g , Protein: 22g