Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- Salt and pepper to taste
- 1 teaspoon thyme
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic, diced carrots, and celery; cook for 5 minutes until vegetables soften.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add shredded chicken, heavy cream, and peas. Season with thyme, salt, and pepper.
- Simmer for an additional 10 minutes until heated through. Serve warm garnished with fresh herbs.
Notes
- You can substitute fresh peas for frozen ones.
- For a thicker consistency, add a splash of flour or cornstarch diluted in water.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg