Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken thighs and cook until browned on both sides, about 5 minutes. Remove and set aside.
- In the same pot, add chopped onion and garlic, sauté until translucent.
- Pour in chicken broth, add thyme, salt, and pepper. Bring to a boil.
- Lower heat, add cooked chicken back into the pot. Simmer for 20 minutes.
- Remove chicken, shred with forks, then return to the pot.
- Stir in heavy cream, heat through without boiling.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute cream with coconut milk for a dairy-free version.
- Add vegetables like carrots or celery for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 390 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: thirtyg
- Cholesterol: 100mg