Ingredients
Scale
- 2 tablespoons butter
- 1 onion, chopped
- 3 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 sheet puff pastry or biscuit dough (optional topping)
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion, carrots, and celery; cook until tender, about 5 minutes.
- Add minced garlic and cook for another minute.
- Sprinkle flour over the vegetables and stir to combine. Cook for 2 minutes to remove raw flour taste.
- Gradually whisk in chicken broth, stirring constantly until the mixture thickens.
- Add shredded chicken, frozen peas, and heavy cream. Season with salt and pepper.
- Simmer for another 10 minutes, stirring occasionally. Optional: top with puff pastry or biscuit dough and bake until golden.
Notes
- For a thicker soup, increase the amount of flour slightly or let it simmer longer.
- You can add a pinch of thyme or rosemary for extra flavor.
- Serve hot with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg