Ingredients
Scale
- 2–3 cups cooked shredded chicken (rotisserie or thighs)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 4 cups chicken broth (low sodium)
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 tbsp butter
- 1/4 cup flour (or cornstarch/gluten-free blend)
- 1 bay leaf
- 1 tsp thyme (fresh or dried)
- Salt and black pepper to taste
- Optional: 2 small potatoes, diced
- Optional: 1 cup corn
- Optional: 1 cup mushrooms, chopped
- Puff pastry squares or biscuits for topping
Instructions
- In a large pot, melt 2 tbsp butter over medium heat. Add onion, carrots, and celery. Sauté 7–10 minutes until softened. Add garlic and cook 1 minute more.
- Stir in cooked shredded chicken, thyme, bay leaf, salt, pepper, and a pinch of paprika if desired.
- Push mixture to the side. Melt 1 tbsp butter in the pot, sprinkle in 1/4 cup flour, and stir into a roux. Mix with vegetables and chicken.
- Slowly pour in 4 cups chicken broth while stirring to avoid lumps. Bring to a low boil, then reduce heat and simmer 10–15 minutes.
- Add 1 cup milk and 1/2 cup cream. Simmer gently 5–10 minutes without boiling hard.
- Stir in frozen peas (and optional corn, potatoes, or mushrooms). Cook 2–3 minutes until heated through.
- Bake puff pastry squares or biscuits separately as package directs. To serve, ladle soup into bowls and top with pastry or biscuit.
Notes
For dairy-free, swap with almond milk and coconut cream. For gluten-free, use cornstarch instead of flour. Leftovers taste even better the next day—reheat gently with a splash of broth or milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg