Protein: 2 large chicken breasts (poached and shredded).
Vegetables: 2 carrots (sliced into rounds), 1 medium onion (finely diced), 2 cloves of garlic (minced).
Liquids: 1 liter chicken broth + 1 cup heavy cooking cream.
Fats: 1 tbsp butter + 1 tbsp olive oil.
Seasoning & Herbs: Fresh thyme sprigs, salt, black pepper, and a pinch of turmeric (for that golden glow).
Thickener: 1 tbsp all-purpose flour.
Instructions:
Sauté the Aromatics: In a large pot over medium heat, melt the butter with olive oil. Add the onions and carrots, sautéing until the onions are translucent. Stir in the minced garlic and fresh thyme until fragrant.
Create the Base: Sprinkle the flour over the vegetables and stir for about a minute. This will help thicken the soup perfectly.
Simmer: Gradually pour in the chicken broth while stirring constantly to avoid lumps. Add the shredded chicken, salt, pepper, and turmeric. Let it simmer for 10–15 minutes until the carrots are tender.
The Creamy Finish: Reduce the heat to low and pour in the heavy cream. Let it simmer gently for just one more minute (do not let it boil vigorously after adding cream).
Serve: Garnish with extra fresh thyme or a squeeze of lemon juice for a bright finish. Enjoy!
Quick Tips for Social Media:
Prep Time: 10 mins
Cook Time: 20 mins
Serving Suggestion: Best served with crusty sourdough bread or garlic croutons.
