2 cups cooked chicken, shredded
4 medium potatoes, peeled and diced
1 onion, diced
2 carrots, sliced
3 celery stalks, diced
4 cups chicken broth
1 cup heavy cream
1 teaspoon garlic powder
Salt and pepper to taste
Prepare the ingredients: Start by gathering and prepping all your ingredients. Dice the onion, carrots, and celery; peel and cube the potatoes; and shred your cooked chicken.
Sauté the vegetables: In a large pot or Dutch oven, heat a couple of tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing them for about 5-7 minutes until the vegetables begin to soften.
Add potatoes and broth: Stir in the diced potatoes, followed by the chicken broth. Bring the mixture to a boil, then reduce the heat to let it simmer for about 15-20 minutes, or until the potatoes are tender.
Incorporate chicken and cream: Once the potatoes are cooked, add in the shredded chicken and heavy cream. Stir well to combine and allow the soup to heat through for another 5-10 minutes. Season with garlic powder, salt, and pepper to taste.
Serve and enjoy: Ladle the soup into bowls and garnish with fresh herbs if desired. Enjoy this cozy meal with warm bread or a simple salad!
