Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 3 tablespoons butter
- 1 small onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups diced Yukon Gold potatoes
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 1 cup frozen peas
- 1 cup heavy cream or half-and-half
- 2 tablespoons chopped fresh parsley
Instructions
- Season chicken with salt and pepper. Sear in olive oil in a large pot until cooked through. Remove, cool, and shred.
- In the same pot, melt butter. Add onion, carrots, and celery; sauté until softened. Stir in garlic and cook for 30 seconds.
- Sprinkle in flour and stir constantly for 2 minutes to form a roux.
- Gradually pour in chicken broth, whisking to prevent lumps. Add potatoes and thyme. Simmer for 15 minutes until potatoes are tender.
- Stir in shredded chicken, cream, and peas. Simmer another 5–10 minutes.
- Adjust seasoning. Serve hot, garnished with fresh parsley.
Notes
- For deeper flavor, deglaze the pot with a splash of white wine after cooking the veggies.
- For a lighter version, use half-and-half instead of heavy cream.
- For extra richness, stir in a tablespoon of cream cheese before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 6
- Calories: 395
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 95mg