Ingredients:
1 lb chicken breasts, diced
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
4 cups potatoes, peeled and diced
2 carrots, peeled and sliced
2 celery stalks, sliced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon paprika
Salt and pepper, to taste
1 cup heavy cream
1/4 cup sour cream
2 tablespoons all-purpose flour
1/2 cup shredded cheddar cheese (optional, for topping)
Fresh parsley, chopped (optional, for garnish)
Directions:
Cook Chicken: Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned and fully cooked. Remove from the pot and set aside.
Sauté Vegetables: In the same pot, add diced onion and cook until softened. Add minced garlic and cook for an additional minute.
Add Broth and Vegetables: Pour in the chicken broth, then add diced potatoes, carrots, celery, thyme, parsley, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
Thicken Soup: In a small bowl, whisk together heavy cream, sour cream, and flour until smooth. Stir this mixture into the soup, and simmer for 5 more minutes until thickened.
Add Chicken: Return the cooked chicken to the pot and stir to combine. Heat through.
Serve: Ladle the soup into bowls, and top with shredded cheddar cheese and fresh parsley if desired. Enjoy!
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 320 per serving | Servings: 6
