1 pound Chicken breast (or rotisserie chicken, shredded)
2 large Carrots, diced (or parsnips, sweet potatoes)
2 stalks Celery, diced (or green beans, zucchini)
1 cup Frozen peas (or fresh peas, corn)
4 cups Chicken broth (or vegetable broth, low-sodium broth)
1 cup Heavy cream (or milk, coconut cream)
2 tablespoons Butter (or olive oil, margarine)
1/3 cup All-purpose flour (or gluten-free flour, cornstarch)
1 medium Onion, diced (or shallots, leeks)
1 teaspoon Thyme (or herbs de Provence, bay leaves)
Salt and pepper to taste (or seasoning blends)
Prepare the chicken: If using raw chicken, season it with salt and pepper and cook it in a pot over medium heat until no longer pink. Remove it from the pot and shred it. Set aside.
Sauté the vegetables: In the same pot, melt the butter. Add diced onions, carrots, and celery. Cook until softened, about 5-7 minutes.
Make the roux: Sprinkle the flour over the sautéed vegetables and stir well. Cook for 1-2 minutes, allowing the flour to absorb the fat and enhance the flavor.
Add the broth: Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer.
Add the peas and chicken: Once simmering, add shredded chicken and frozen peas. Cook for an additional 5 minutes.
Finish with cream: Reduce heat to low and stir in the heavy cream. Let the soup simmer for another 3-5 minutes until it thickens slightly. Adjust the seasoning to taste.
Serve: Ladle the soup into bowls and enjoy with warm crusty bread or crackers!
