High Fructose Corn Syrup Free Gluten Free Cream of Chicken Soup
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken breasts
- 2 tbsp unsalted butter
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ tsp dried thyme
- ¼ tsp dried rosemary
- 4 cups chicken broth
- 3 tbsp cornstarch
- 3 tbsp cold water
- 1 cup heavy cream
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Place the chicken breasts in a large pot or Dutch oven and cover with the chicken broth. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 18–22 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred or chop into bite-sized pieces. Reserve the poaching broth in the pot.
- 2
Discard all but about 1 tablespoon of the poaching liquid from the pot, leaving just enough to prevent sticking. Melt the butter in the pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
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