Ingredients
Method
Preparation
- Prepare the ingredients by chopping all the vegetables into uniform pieces.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the onions and sauté until they are translucent, about 3 to 5 minutes.
- Stir in the garlic, carrots, and celery, and cook for another minute until fragrant. Then, add the diced potatoes.
- Pour in the chicken broth and add the chicken breasts. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.
- Remove the chicken from the pot. Shred it using two forks and return it to the soup.
- If desired, stir in the heavy cream for a richer texture. Adjust the seasoning with salt and pepper before serving.
Nutrition
Notes
Serve hot, typically in deep bowls. Pair with crusty bread or a simple side salad. Garnish with fresh herbs like parsley or chives. Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days or freeze in individual portions for up to 3 months. Defrost overnight in the fridge before consumption. Adjust soup thickness by adding more or less broth based on preference.