Description
This Creamy Protein Soup is a warm and comforting dish perfect for cozying up on chilly days. It combines tender chicken breast with fresh vegetables in a smooth, creamy broth infused with garlic, thyme, and parsley for a nutritious and satisfying meal.
Ingredients
Scale
Protein
- 1 lb boneless skinless chicken breast, cubed
Vegetables
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or coconut milk
Seasonings
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tbsp fresh parsley (optional for garnish)
- 1 tbsp olive oil (for sautéing)
Instructions
- Prep Your Ingredients: Chop the chicken and vegetables into bite-sized pieces to ensure even cooking and ease of eating.
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic; sauté until fragrant and the onions become translucent, which usually takes about 3-5 minutes.
- Add Chicken and Veggies: Stir in the cubed chicken breast, sliced carrots, and chopped celery. Cook, stirring occasionally, until the chicken is no longer pink and the vegetables begin to soften, about 5-7 minutes.
- Pour in the Broth: Add the low-sodium vegetable broth to the pot. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for about 15 minutes to meld flavors and tenderize the vegetables.
- Add Creaminess: Stir in the heavy cream or coconut milk until fully incorporated. Allow the soup to simmer for a few more minutes until heated through and slightly thickened.
- Season & Serve: Taste and adjust the seasoning with salt, pepper, and dried thyme. Sprinkle fresh parsley on top if desired. Serve the soup hot for a cozy, nutritious meal.
Notes
- You can substitute chicken broth for vegetable broth for a deeper flavor.
- Cream can be replaced with coconut milk for a dairy-free, vegan alternative.
- For extra protein, add cooked beans or lentils.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- To make it gluten-free, confirm that your broth is gluten-free.
