2 cups cooked chicken, shredded
4 medium potatoes, peeled and diced
1 medium onion, chopped
3 cups chicken broth
1 cup heavy cream
2 tablespoons olive oil
Salt and pepper to taste
Prepare Your Ingredients: Start by gathering and prepping all your ingredients. Chop the onion, dice the potatoes, and shred the chicken.
Cook the Onions: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the Chicken and Potatoes: Once the onions are ready, add in the shredded chicken and diced potatoes. Stir everything together so the flavors meld.
Pour in the Chicken Broth: Add the chicken broth to the pot and bring the mixture to a boil. Once boiling, reduce to a simmer and let it cook for about 15 minutes or until the potatoes are fork-tender.
Add the Cream: Stir in the heavy cream gently. Allow the soup to simmer for another 5-10 minutes, stirring occasionally. Adjust the thickness by mashing a few potatoes against the side of the pot if desired.
Season to Taste: Add salt and pepper according to your preference. Give the soup one final stir to combine everything.
Serve Hot: Ladle the soup into bowls and serve hot. Garnish with fresh herbs or a drizzle of olive oil if desired.
