Here’s how you can make it at home:
Ingredients (Serves 4–6)
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2 tbsp butter or olive oil
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1 small onion, finely chopped
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2–3 cloves garlic, minced
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2 medium carrots, diced
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2 celery stalks, diced
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1½ tsp dried thyme (or 1 tbsp fresh)
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4 cups chicken broth (homemade or store-bought)
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2 cups cooked chicken, shredded (rotisserie works well)
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1 cup heavy cream or half-and-half
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2 tbsp all-purpose flour (optional, for thicker soup)
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Salt & pepper, to taste
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Fresh parsley for garnish
Instructions
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Sauté aromatics:
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In a large pot, melt butter over medium heat.
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Add onions, garlic, carrots, and celery. Cook 5–7 minutes until softened.
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Add seasonings and broth:
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Stir in thyme, salt, and pepper.
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Pour in chicken broth and bring to a simmer.
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Add chicken:
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Stir in shredded chicken. Let it heat through for 5–10 minutes.
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Make it creamy:
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For a thicker soup, mix flour with a little cream to make a slurry.
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Stir in heavy cream and/or slurry gradually. Heat gently—don’t boil after adding cream.
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Adjust seasoning:
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Taste and add more salt, pepper, or herbs if needed.
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Serve:
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Garnish with fresh parsley or a sprinkle of parmesan.
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Serve with crusty bread or a side salad for a full “restaurant-style” meal.
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Tips for Extra Flavor
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Add a splash of white wine after sautéing vegetables for depth.
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Use fresh herbs like thyme or tarragon if available.
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For a silky texture, blend half the soup before adding the chicken back in.
If you want, I can also give a one-pot slow-cooker version that makes it even richer and hands-off, perfect for busy nights.
Do you want that version too?