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2 chicken breasts 1 medium onion, very thinly sliced 2 tbsp butter 1/2 tsp dried thyme 3-4 healthy teaspoons minced garlic 4 cups low sodium chicken broth 1/2 to 3/4 cup heavy cream salt and pepper to taste
Cut chicken breasts into bite sized chunks and saute in pan until cooked and browned. Set aside.
In a large sauce pan melt butter. Add in thinly sliced onions (I used a mandoline) and cook until onions are translucent.
Add in minced garlic and thyme and cook a minute or so longer, stirring frequently to avoid everything from getting too brown.
Add chicken stock and simmer for 20-30 minutes.
Use a hand blender or emulsifier and blend the soup until its smooth. Add in heavy cream and chicken pieces and cook until heated through.
Salt and pepper to taste.
Serve with these Butterfly Crescent Rolls on the side.