Ingredients
Scale
- 1 pound chicken breast
- 2 diced carrots
- 2 diced celery stalks
- 1 chopped onion
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup corn
- 2 diced potatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon thyme
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook until softened (5-7 minutes).
- Stir in diced chicken, seasoning with salt, pepper, garlic powder, and thyme; cook until browned (about 5 minutes).
- Pour in chicken broth and bring to a boil.
- Add potatoes and corn; reduce heat and simmer until potatoes are tender (10-15 minutes).
- Stir in heavy cream and heat through (2-3 minutes).
- Serve warm and enjoy!
Notes
This soup can be made ahead of time and stored in the fridge for up to three days, or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg