2 cups of cooked chicken, shredded
4 medium potatoes, diced
1 onion, chopped
2 carrots, diced
4 cups chicken broth
1 tsp dried thyme
1 cup heavy cream
Salt and pepper, to taste
Prep the Ingredients: Begin by gathering and measuring all your ingredients. Dice the potatoes, chop the onions, and slice the carrots.
Sauté the Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the onions and cook until translucent, about 2-3 minutes. Next, add the carrots and sauté for another 3 minutes.
Add the Potatoes: Stir in the diced potatoes and thyme, ensuring everything is well mixed.
Pour in the Broth: Add the chicken broth to the pot, bring it to a gentle simmer, and cook for about 15-20 minutes until the potatoes are tender.
Add Chicken and Cream: Once the potatoes are cooked, add the shredded chicken and heavy cream. Stir well, and let it simmer on low heat for an additional 5-10 minutes.
Season to Taste: Taste the soup and add salt and pepper as needed.
Serve Hot: Ladle the soup into bowls, and enjoy it warm with your favorite crusty bread!