Description
A warm and comforting chicken soup with tender vegetables, gentle herbs, and a creamy finish, perfect for cozy days and soothing moments.
Ingredients
Units
Scale
- 500 g boneless skinless chicken thighs
- 300 g potatoes, peeled and cubed
- 150 g carrots, sliced
- 100 g celery stalks, chopped
- 80 g fresh leafy greens (spinach or kale)
- 150 g yellow onion, finely chopped
- 3 garlic cloves, minced
- 1.2 liters chicken broth
- 120 ml heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
- Heat a large pot over medium heat.
- Add olive oil, onion, and garlic, then cook until soft and fragrant.
- Stir in carrots, celery, and potatoes, coating them evenly.
- Add chicken thighs, chicken broth, salt, black pepper, and dried thyme.
- Bring to a gentle simmer and cook for 25 minutes until chicken and vegetables are tender.
- Stir in leafy greens and heavy cream, then cook for 5 more minutes.
- Taste, adjust seasoning if needed, and serve warm.
Notes
- Simmer gently to keep the broth clear and smooth.
- Add the cream at the end for the best texture.
- Tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 115 mg