Description
A warm, hearty dish filled with tender chicken, vibrant vegetables, and a creamy sauce without the hassle of a crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1 medium onion, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, sautéing until tender.
- Stir in the chicken and cook for another 2 minutes.
- Add the chicken broth, heavy cream, garlic powder, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 10-15 minutes until the soup thickens slightly.
- Stir in peas and cook for an additional 5 minutes.
- Serve hot and garnish with fresh parsley.
Notes
For convenience, you can use a store-bought rotisserie chicken. Adjust the thickness by adding cornstarch if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg