2 cups cooked shredded chicken
4 medium potatoes, diced
1 cup diced carrots
1 cup diced celery
4 cups chicken broth
1 cup heavy cream or half-and-half
Salt and pepper to taste
2 tablespoons olive oil or butter
Prepare Ingredients: Begin by chopping the potatoes, carrots, and celery. Shred your cooked chicken if you haven’t already.
Heat the Pot: In a large soup pot, heat olive oil or butter over medium heat. Add diced celery, carrots, and potatoes. Sauté for about 5 to 7 minutes until vegetables begin to soften.
Add Broth: Pour in the chicken broth, stirring gently. Bring the mixture to a simmer.
Incorporate Chicken: Add shredded chicken to the pot, followed by salt and pepper to taste. Allow everything to cook for about 15-20 minutes until the potatoes are fork-tender.
Add Cream: Lower the heat and stir in your heavy cream or dairy substitute. Continue to simmer for an additional 5 to 10 minutes, allowing flavors to meld.
Adjust Consistency: If the soup is too thick, you can add more chicken broth or water until you achieve your desired creaminess.
Serve: Ladle the soup into bowls and garnish with fresh herbs, if desired. Enjoy the warmth of your delicious creation!
