2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup celery, diced
1 cup frozen peas
4 cups chicken broth
1 cup heavy cream
1 tsp thyme
Salt and pepper to taste
In a large pot, add a tablespoon of olive oil over medium heat. Sauté the diced onions and celery until soft, about 5 minutes.
Stir in the diced carrots and cook for another 3 minutes.
Mix in the shredded chicken and frozen peas, allowing everything to combine for a minute.
Pour in the chicken broth, bring the mixture to a gentle boil, and then reduce to a simmer for 10 minutes.
Stir in the heavy cream and thyme, allowing it to heat through, but do not bring it back to a boil.
Taste your soup and add salt and pepper as needed.
Ladle the soup into bowls and enjoy warm.