Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium onion, diced (about 1 cup/150g)
  • 2 carrots, diced (about 1 cup/150g)
  • 2 celery stalks, diced (about 1 cup/150g)
  • 3 cloves garlic, minced
  • 1 teaspoon (5g) dried thyme
  • 1 teaspoon (5g) dried oregano
  • 1/4 teaspoon (1g) cayenne pepper (optional)
  • 4 cups (960 ml) low-sodium chicken broth
  • 2 cups (300g) cooked chicken, shredded
  • 1 cup (240 ml) heavy cream or coconut milk for a dairy-free option
  • 2 tablespoons (30g) all-purpose flour (or cornstarch for gluten-free)
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté until softened, about 5-7 minutes. Stir in minced garlic, thyme, oregano, and cayenne; cook for an additional minute.
  2. Pour in the chicken broth and bring to a boil. Stir in the shredded chicken; reduce heat to low, and simmer for 10 minutes.
  3. In a small bowl, whisk together flour (or cornstarch) and heavy cream until smooth. Gradually add this mixture to the soup, stirring constantly until well combined.
  4. Season with salt and pepper to taste. Let the soup simmer for another 5 minutes until it thickens slightly.
  5. Ladle into bowls and garnish with fresh parsley.