Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 cup heavy cream
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen corn kernels
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional for garnish)
If you’re missing an ingredient, don’t worry! You can substitute the heavy cream with coconut milk for a dairy-free option or use turkey instead of chicken for a post-holiday twist.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Add the chicken broth and bring to a simmer. Toss in the shredded chicken, carrots, celery, and corn kernels.
- Season with thyme, salt, and pepper. Let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
- Reduce the heat to low, then stir in the heavy cream, letting it heat through for about 5 minutes.
- Adjust the seasoning to taste. If you prefer a thicker soup, mash some of the vegetables against the side of the pot using the back of a spoon.
- Garnish with fresh parsley if desired and serve hot.
From my experience, the key to a great soup is patience. Letting it simmer allows the flavors to develop beautifully, much like the stories exchanged around our family table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International