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
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion, minced garlic, carrots, and celery until softened (5–7 minutes).
- Stir in shredded chicken and low-sodium chicken broth; add frozen peas, thyme, and rosemary. Bring to a simmer.
- In a small bowl, whisk together flour and heavy cream until smooth.
- Gradually mix the cream mixture into the pot while stirring constantly to avoid lumps.
- Simmer for an additional 10–15 minutes until thickened; season with salt and pepper to taste.
- Serve hot, garnished with freshly chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg