Ingredients
Scale
- 2 cups shredded rotisserie chicken (or sautéed cubed raw chicken breasts)
- 1 tbsp olive oil (if using raw chicken)
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour (or gluten-free blend)
- 4 cups low-sodium chicken broth or bone broth
- 1 cup frozen peas
- 1/2 cup frozen corn (optional)
- 1 cup heavy cream or half-and-half
- 1 tsp dried thyme (or 1 tbsp fresh)
- Salt and black pepper to taste
- Pinch of ground nutmeg (optional)
- Optional: 1 tbsp white wine or lemon juice
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté until soft and fragrant, about 7–10 minutes. Season with a pinch of salt.
- Sprinkle flour over the veggies and stir constantly for 2–3 minutes until the flour smells nutty—this forms your roux.
- Gradually whisk in the chicken broth to avoid lumps. Bring to a gentle boil, then reduce to a simmer.
- Add shredded chicken, peas, corn (if using), and thyme. Simmer for 10–15 minutes to let flavors meld.
- Stir in heavy cream and a pinch of nutmeg. Warm gently—do not boil. Adjust salt, pepper, and add white wine or lemon juice if desired.
- To thicken, let it simmer longer or add a cornstarch slurry. To thin, add more broth or milk. Serve hot with biscuits, crusty bread, or puff pastry toppers.
Notes
Make it your own: swap cream for Greek yogurt, use coconut cream for dairy-free, or toss in bacon or potatoes. Don’t skip the roux—it’s the backbone of the soup’s texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg