Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups Yukon gold potatoes, 1 cm dice
- 1 tsp dried thyme
- ½ tsp poultry seasoning
- 1 bay leaf
- 1 tsp kosher salt, more to taste
- ½ tsp black pepper
- 3 cups cooked shredded chicken
- 1 cup frozen peas
- 1½ cups milk or half-and-half
- 2 tbsp chopped parsley, plus more to serve
Equipment
- large pot or Dutch oven
- whisk
- Wooden spoon
- ladle
- cutting board
- chef's knife
- measuring cups and spoons
- slow cooker (for option)
Method
- Heat butter and oil in a large pot over medium. Sauté onion, carrots, and celery 5 minutes until soft. Stir in garlic for 30 seconds.
- Sprinkle in flour and cook 1 minute, stirring. Slowly whisk in chicken broth until smooth.
- Add potatoes, thyme, poultry seasoning, bay leaf, salt, and pepper. Simmer 12 to 15 minutes until potatoes are tender.
- Stir in chicken, peas, and milk. Warm on low 3 to 5 minutes until creamy. Remove bay leaf. Adjust seasoning. Garnish with parsley.
- Slow Cooker Option: Add onion, carrots, celery, potatoes, broth, thyme, poultry seasoning, bay leaf, salt, and pepper to the cooker. Cook LOW 6–7 hours or HIGH 3–4 hours until potatoes are tender. Whisk 3 tbsp flour with 1½ cups milk. Stir in with chicken and peas for the last 30 minutes on HIGH to thicken.
Nutrition
Calories: 420kcalCarbohydrates: 36gProtein: 29gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 780mgPotassium: 850mgFiber: 4gSugar: 6gVitamin A: 6000IUVitamin C: 10mgCalcium: 200mgIron: 2.5mg
Notes
Extra rich: replace ½ cup milk with cream.
Gluten-free: skip flour; thicken with 2 tbsp cornstarch in cold milk at the end.
No green onion used.
Gluten-free: skip flour; thicken with 2 tbsp cornstarch in cold milk at the end.
No green onion used.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!