1 lb of boneless chicken breasts
4 medium potatoes, diced
2 carrots, sliced
2 stalks of celery, chopped
1 medium onion, diced
6 cups of chicken broth
1 cup of heavy cream
1 teaspoon of thyme
Salt and pepper to taste
Prepare the Ingredients: Begin by washing, peeling, and dicing all the vegetables. This ensures a smooth cooking process.
Cook the Chicken: In a large pot, add a tablespoon of oil over medium heat. Once hot, add the chicken breasts, seasoned with salt and pepper, and cook until browned (about 5-7 minutes). Remove and set aside.
Sauté the Vegetables: In the same pot, add onions, celery, and carrots. Sauté for about 5-6 minutes until they soften and the onions become translucent.
Add Potatoes and Broth: Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a gentle boil.
Combine Chicken and Season: Return the chicken to the pot, add thyme, and let everything simmer for 20 minutes, or until the chicken is fully cooked and the potatoes are tender.
Shred the Chicken: Remove the chicken from the pot, shred it with two forks, and return it to the soup.
Finishing Touches: Stir in the heavy cream (or your preferred substitute) and adjust seasoning with salt and pepper. Allow to heat through for another 5 minutes.
Serve: Ladle into bowls and enjoy hot, optionally garnished with fresh herbs like parsley or chives!
