Ingredients
– 2 cups cooked chicken breast, shredded or diced
– 1 lb baby potatoes, quartered
– 2 medium carrots, sliced
– 1 celery stalk, sliced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 small onion, diced
– 3 garlic cloves, minced
– 2 tbsp butter
– 1/2 tsp dried thyme
– 1/4 tsp dried rosemary
– Salt and pepper to taste
Instructions
1. In a large pot, melt butter over medium heat. Sauté onion, garlic, carrots, and celery until softened.
2. Add chicken broth, potatoes, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer until the potatoes are tender (about 15-20 minutes).
3. Stir in the shredded chicken and heavy cream. Simmer gently for 5 more minutes without boiling.
4. Adjust seasoning as needed and serve hot, garnished with fresh parsley.