1 lb chicken breast (cooked and shredded)
4 cups chicken broth
1 cup carrots (diced)
1 cup celery (diced)
1 cup heavy cream
1 tsp garlic (minced)
1 tsp onion powder
Salt and pepper to taste
Prepare the Ingredients: Start by dicing your carrots and celery, shredding your chicken, and measuring out your broth and cream.
Sauté Vegetables: In a large pot over medium heat, add a dash of oil and sauté the carrots and celery until they become tender, about 5-7 minutes.
Add Garlic: Stir in the minced garlic, cooking for an additional minute until fragrant.
Combine Broth and Chicken: Pour in the chicken broth and add the shredded chicken. Stir and bring to a gentle simmer.
Thicken the Soup: Once simmering, slowly stir in the heavy cream. If you desire a thicker texture, incorporate a cornstarch slurry at this stage.
Season: Add salt, pepper, and onion powder to taste. You may also enrich the flavors with herbs like thyme or rosemary.
Simmer and Serve: Lower the heat and let the soup simmer for about 10-15 minutes. Once ready, serve warm in bowls with bread on the side if desired.
