1 lb chicken breast, cooked and shredded
1 cup carrots, diced
1 cup celery, diced
1 cup frozen peas
1/2 tsp thyme
4 cups chicken broth
1 cup heavy cream
Salt and pepper to taste
If not using rotisserie chicken, poach the chicken breasts in a pot of boiling water until cooked through, about 15-20 minutes. Let it cool while you prepare the vegetables.
In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add the diced carrots and celery. Sauté for 5-7 minutes until they begin to soften.
Once the chicken has cooled, shred it into bite-sized pieces. Add it to the pot with the sautéed vegetables.
Pour in the chicken broth and toss in the thyme. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 15 minutes.
Add the frozen peas and cook for an additional 5 minutes.
Pour in the heavy cream, stirring to combine. Let it simmer for a few more minutes until heated through. Adjust seasoning with salt and pepper.
Ladle the soup into bowls and enjoy. For added warmth, sprinkle some fresh chopped parsley on top before serving!
