Ingredients
Method
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
- Add minced garlic and cook for another minute until fragrant. Season the chicken with salt and pepper, then add to the pot. Cook for 5-6 minutes, turning occasionally, until lightly browned on all sides.
- Add cubed potatoes, chicken broth, dried thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until potatoes are tender and chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
- Stir in the heavy cream and heat through for 2-3 minutes. Do not boil after adding cream. Remove the bay leaf and adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh parsley. This soup pairs wonderfully with crusty bread or a simple side salad.
Notes
Customize with vegetables like corn, peas, or green beans. For thicker soup, mash some potatoes against pot side. Soup tastes better the next day - store up to 4 days. Freeze before adding cream for best results.
