Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup milk or cream
- 1 cup frozen peas
- 1 teaspoon thyme
- Salt and pepper to taste
- Ready-made pie crust (optional, for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté until vegetables are tender, about 5-7 minutes.
- Add minced garlic and cook for another minute.
- Pour in chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes.
- Add shredded chicken, peas, thyme, salt, and pepper. Stir well and cook for another 5 minutes.
- Stir in milk or cream, heat through but do not boil extensively to prevent curdling.
- Serve hot, optionally garnished with pie crust pieces or fresh herbs.
Notes
- This soup can be prepared in advance and stored in the fridge for up to 3 days.
- For thicker consistency, add a slurry of cornstarch and water during simmering.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl (about 350ml)
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg