Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound cooked chicken breast, shredded
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup heavy cream or milk
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil over medium heat in a large pot until shimmering.
- Add diced onion and sauté until translucent, about 3 minutes.
- Stir in minced garlic, diced carrots, and celery; cook until softened, about 5-7 minutes.
- Fold in shredded chicken, chicken broth, frozen peas, thyme, and rosemary; bring to a simmer.
- In a small bowl, whisk together flour and heavy cream until smooth.
- Gradually add the creamy mixture to the pot, stirring continuously.
- Allow the soup to simmer on low heat for 10-15 minutes until thickened.
- Season with salt and pepper, garnish with fresh parsley, and serve hot.
Notes
For a richer flavor, brown the chicken in the pot before adding other ingredients. Customize with different vegetables or use alternative creams for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg