Cream of Chicken Soup from Scratch

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken stock
• 1/2 cup heavy cream
• 2 cups cooked and shredded chicken

Directions

1. Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic and cook for 4-5 minutes until softened.
2. Add the carrots, celery, thyme, salt, and pepper and cook for another 5 minutes until the vegetables are softened.
3. Add the chicken stock and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
4. Add the cream and chicken and simmer for another 10 minutes.
5. Taste the soup and adjust the seasonings if necessary.
6. Serve warm.

Interesting Facts

• This Cream of Chicken Soup from Scratch is a great way to use up leftover cooked chicken.
• You can also use cooked turkey in this recipe for a twist on the classic.
• This soup can be frozen for up to 3 months.