1 lb boneless, skinless chicken breasts
1 tablespoon olive oil
2 cups chicken broth
1 cup heavy cream
1 cup carrots, diced
1 cup frozen peas
1 teaspoon dried thyme
Salt and pepper to taste
Prepare the Chicken: If using raw chicken, season it with salt and pepper. In a large stockpot, heat olive oil over medium heat and add the chicken. Cook for about 6-7 minutes on each side or until browned and cooked through. Remove and let it cool before shredding.
Sauté the Veggies: In the same pot, add diced carrots and cook for about 3-4 minutes until slightly softened. Then, add frozen peas and cook for another 2 minutes. Stir in the thyme and sauté for an additional minute.
Make the Soup Base: Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to medium-low, and let it simmer for about 5 minutes.
Combine Chicken and Cream: Stir in the shredded chicken and heavy cream. Mix well and allow the soup to simmer for an additional 10 minutes. Adjust the seasoning as desired.
Serve: Pour into bowls and garnish with fresh herbs or crackers for added texture!
