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Export 9 ingredients for grocery delivery
Step 1
Melt the butter in a large Dutch oven, then add and sauté the carrots, celery, and potatoes for 5-7 minutes, or until the potatoes are golden brown on the edges.
Step 2
Stir in the cooked chicken and garlic and allow to cook for another 1-2 minutes or until the butter is absorbed and the garlic is fragrant.
Step 3
Stir in the chicken broth and then add in the cream of chicken soup. Stir everything together until smooth.
Step 4
Bring to a boil and then lower to a simmer and cook for 15-25 minutes, stirring frequently, or until the vegetables are tender to a fork and the soup is thick. The time may vary depending on the size of your vegetables.
Step 5
Once cooked, remove the pan from the heat and gradually stir in the heavy cream.
Step 6
Serve hot garnished with fresh parsley, optional.
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