Ingredients
Scale
- 2 lbs cooked chicken breasts, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, cook until translucent.
- Sprinkle flour over the onions and garlic, whisk to combine and cook for 1 minute.
- Gradually pour in chicken broth, stirring constantly to prevent lumps. Bring to a simmer.
- Add shredded chicken and heavy cream, stir well. Season with salt and pepper.
- Simmer for 10 minutes, allowing flavors to meld and soup to thicken slightly.
- Serve hot garnished with chopped parsley and enjoy.
Notes
- Feel free to add vegetables like carrots or celery for extra flavor.
- You can substitute half-and-half for heavy cream for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approximately 250 ml)
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 125mg