Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, 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
- Warm the olive oil in a large pot over medium heat until it shimmers.
- Add the diced onion, garlic, carrots, and celery. Cook for about 5-7 minutes until everything is soft and fragrant.
- Stir in the shredded chicken, chicken broth, thawed peas, thyme, and rosemary. Bring the mixture to a gentle simmer.
- In a small bowl, mix the flour and heavy cream until you have a smooth paste.
- Gradually pour the cream mixture into the pot while stirring constantly to avoid lumps.
- Allow the soup to cook for another 10-15 minutes. Season with salt and pepper to taste.
- Ladle the soup into bowls and sprinkle fresh parsley on top for a pop of color and freshness.
Notes
Serve hot with crusty bread for dipping. Optional: sprinkle with fresh herbs or a squeeze of lemon for brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg