Ingredients
Scale
2 tablespoons (30 ml) butter
1 small onion, diced (150 g)
2 carrots, diced (180 g)
2 celery stalks, diced (120 g)
3 cloves garlic, minced
¼ cup (30 g) plain flour
4 cups (950 ml) chicken stock
1 cup (240 ml) whole milk
½ cup (120 ml) heavy cream
2 cups (300 g) cooked shredded chicken
1 cup (140 g) frozen peas
1 teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon Salt and
¼ teaspoon Black Pepper
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion, carrots, and celery and cook for 6–8 minutes, until softened.
- Stir in the garlic and cook for 30 seconds.
- Sprinkle over the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken stock until smooth.
- Stir in the milk and heavy cream.
- Add the shredded chicken, frozen peas, dried thyme, dried parsley, salt and pepper.
- Simmer for 15 minutes, stirring occasionally, until the soup has thickened.
- Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American