Ingredients
Main Ingredients
- 2 cups shredded chicken (cooked, preferably rotisserie) Use rotisserie chicken for added flavor.
- 1 tbsp olive oil For sautéing.
- 1 cup onion (diced)
- 1 cup celery (chopped)
- 1 cup carrots (sliced)
- 1 tsp garlic (minced)
- 4 cups chicken broth Low-sodium or homemade.
- 1 cup milk Use whole milk or half-and-half.
- 1 cup heavy cream For rich texture.
- 2 tbsp flour For thickening.
- 1 cup frozen peas Optional.
- 1 cup corn Frozen or fresh.
- 1/2 tsp dried thyme Or to taste.
- 1/2 tsp salt Adjust to taste.
- 1/4 tsp black pepper Freshly ground.
Method
Preparation
- Heat olive oil in a large pot over medium heat. Add diced onion, chopped celery, and sliced carrots. Cook for 5–7 minutes until softened.
- Stir in the minced garlic and cook for 1 minute, just until fragrant.
- Sprinkle flour over the vegetables and stir well. Cook for 1–2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth while whisking to avoid lumps. Bring to a gentle simmer.
Cooking
- Add the shredded chicken, peas, corn, dried thyme, salt, and pepper. Stir to combine.
- Add the milk and heavy cream. Stir gently and lower the heat to maintain a soft simmer.
- Simmer for 10–15 minutes, stirring occasionally, until the soup thickens slightly.
- Taste the soup and adjust seasoning if needed. Serve hot with crusty bread or salad.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 15gFat: 18gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 4g
Notes
Store any leftover soup in an airtight container in the refrigerator for about 3 to 4 days. For longer storage, freeze it in portions for up to three months. Thaw in the fridge overnight before reheating. You can swap in any vegetables you like or lighten the soup by substituting half of the heavy cream with more chicken broth or milk.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!