Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 medium potatoes, diced
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Sauté Vegetables: Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery, cooking until they are softened and fragrant, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, allowing the flavors to develop without burning the garlic.
- Add Potatoes and Broth: Add the diced potatoes to the pot along with the chicken broth. Increase heat and bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the soup simmer gently for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Chicken and Herbs: Stir in the shredded cooked chicken and dried parsley, distributing them evenly throughout the soup.
- Incorporate Creams: Mix in the heavy cream and sour cream, stirring thoroughly to create a creamy, rich base.
- Season and Serve: Season the soup with salt and pepper to taste. If desired, sprinkle shredded cheddar cheese on top before serving. Serve the soup warm for the best comfort food experience.
Notes
- Use rotisserie chicken for a quick and easy shortcut.
- Add crispy bacon bits for an extra layer of richness and smoky flavor.
- If you prefer a thicker soup, mash some of the potatoes against the side of the pot before adding the chicken and cream.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
