Creamy Chicken and Vegetable Soup

Step 1

Heat the 2 tbsp olive oil in a large pot over medium heat. Add the 1 diced onion and cook until soft and translucent, about 5 minutes.

Step 2

Add the 1 lb chicken breast (cut into bite-sized pieces) and cook until no longer pink on the outside, about 5 minutes.

Step 3

Add the 4 cups chicken broth, 2 sliced carrots, and 2 diced potatoes. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15 minutes.

Step 4

Stir in the 1 cup green beans and cook for another 5 minutes, until beans are bright green and crisp-tender.

Step 5

Reduce heat to low and stir in the 0.5 cup heavy cream. Season with salt and pepper to taste. Heat through for 2 minutes, but do not boil.

Step 6

Serve hot, with crusty bread if desired.