Ingredients
Scale
- 2–3 lbs chicken (mix of breasts and thighs)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream or half-and-half
- 2 tablespoons Italian seasoning blend
- 1 teaspoon fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Prepare the Base: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened and fragrant (about 5-7 minutes).
- Add Chicken and Broth: Add chicken pieces to the pot, browning lightly on each side. Pour in the chicken broth, ensuring to scrape any browned bits from the bottom of the pot.
- Infuse Flavor: Add sun-dried tomatoes, Italian seasoning, thyme, and a bay leaf. Stir well, bring the mixture to a boil, then reduce heat to simmer for 20-25 minutes.
- Shred Chicken: Remove the chicken pieces, shred them using two forks, and return the shredded chicken to the pot.
- Add Cream and Final Touches: Stir in the heavy cream or half-and-half. Simmer for an additional 5 minutes to allow the flavors to meld. Adjust seasoning with salt and pepper to taste.
- Garnish and Serve: Ladle soup into bowls, garnish with fresh parsley or chives, and serve hot with crusty bread.
Notes
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 320 per serving | Servings: 6
