Marinate the chicken with the seasonings, salt, and olive oil for at least an hour.
Sauté the vegetables for a few minutes.
When they are soft, add the chicken and cook over low heat so that the chicken does not brown and crust on the outside.
Cook over low heat until the vegetables release all their juices, remembering that the chicken does not brown, and add the broth.(*)
Cook over medium heat for at least half an hour.
Add the cream.
Blend everything with a hand blender for a few minutes.
Enjoy!
Video
Notes
(*) The amount of broth to add depends on whether the soup is strained or not. If you strain it, the consistency will be more liquid, so add a little broth and if you don't strain it, the consistency will be more textured and will require more broth.Strain soup
