Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 3 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.
- Stir in dried thyme and rosemary, cook for 1 minute.
- Sprinkle flour over the vegetables and cook, stirring constantly, for 2 minutes to cook out the raw flour taste.
- Gradually add chicken broth, stirring constantly to avoid lumps. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add cooked chicken, frozen peas, milk, and heavy cream. Season with salt and pepper.
- Simmer for an additional 5-7 minutes until heated through. Adjust seasoning as needed.
- Serve hot, garnished with fresh herbs if desired.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- You can substitute turkey or leftover cooked chicken for variation.
- For a thicker consistency, add a little more flour or reduce the liquid slightly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 230 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg