Ingredients
Method
Preparation
- Start by dicing the chicken breasts, carrots, celery, and onion. Mince the garlic next.
Cooking
- In a large pot, heat a little oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-6 minutes until the onion becomes translucent and the veggies start to soften.
- Toss in the diced chicken and let it brown slightly for about 5 minutes. Stir occasionally to cook evenly.
- Now, add the chicken broth, thyme, paprika, salt, and pepper to taste. Bring everything to a boil, then reduce the heat and let it simmer for about 15 minutes.
- After simmering, stir in the heavy cream and let it cook for another 5 minutes, allowing the soup to thicken and become rich and creamy.
- Ladle this heavenly soup into bowls, sprinkle fresh parsley on top, and enjoy a heartfelt meal!
Notes
If you’re looking for Halal-friendly alternatives, try using organic chicken or substitute heavy cream for coconut cream for a lactose-free option. Keep an eye on the cooking times to ensure the veggies are tender but still al dente. Store leftovers in an airtight container for 3-4 days, or freeze for up to 3 months.