Chicken Breast (boneless, skinless)
Carrots
Celery
Onion
Garlic
Chicken Broth
Heavy Cream
Fresh Herbs (Parsley, Thyme)
Wash and chop your vegetables into bite-sized pieces. Cube the chicken breast into small chunks.
In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onions, celery, and carrots. Sauté for about 5 minutes.
Stir in minced garlic and cook for another minute until fragrant.
Add the cubed chicken to the pot and season with salt, pepper, and any additional spices you prefer. Cook until the chicken is browned on all sides.
Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for 20 minutes.
Stir in the heavy cream (or alternatives) and fresh herbs. Let simmer for another 5-10 minutes. Adjust seasoning to taste.
Ladle the soup into bowls and garnish with extra herbs. Pair it with crusty bread for a complete meal.