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.
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