Ingredients and Weight:
- Boneless, skinless chicken breast: 1 pound
- Potatoes, peeled and diced: 2 pounds
- Carrots, chopped: 1 cup
- Celery, chopped: 1 cup
- Onion, chopped: 1 cup
- Garlic, minced: 2 cloves
- Chicken broth: 4 cups
- Heavy cream: 1 cup
- Butter: 1/4 cup
- Salt and black pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large pot over medium heat, melt the butter.
- Add the onion, celery, carrots, and garlic and cook until softened, about 5 minutes.
- Add the chicken breast and cook until browned on all sides.
- Add the chicken broth and diced potatoes. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
- Shred the cooked chicken and add it back to the pot.
- Stir in the heavy cream, salt, and pepper to taste. Cook for an additional 10 minutes, or until the soup has thickened.
Nutritional Information:
- Calories: 350 per serving
- Fat: 20 grams
- Protein: 30 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
Dish Characteristics:
- Creamy and flavorful
- Comforting and filling
- Perfect for a cold winter day
User Comments:
- "This soup is so easy to make and tastes like it came from a professional kitchen!"
- "The shredded chicken gives it a great texture."
- "I love the creamy broth and the hearty potatoes."
Special Precautions and Tips:
- Be careful not to overcook the chicken, as it can become tough.
- Add more or less cream depending on your desired consistency.
- Serve with a side of crusty bread for dipping.
