1 lb of cooked chicken, diced
1 cup carrots, diced
1 cup celery, diced
1/2 cup onion, diced
4 cups chicken broth
1 cup milk (or cream)
2 cups frozen peas
2 tbsp flour (for thickening)
Salt and pepper to taste
Prepare the Ingredients: Start by gathering all your ingredients and chopping your vegetables. This will streamline your cooking process.
Sauté the Veggies: In a large pot, heat a tablespoon of olive oil over medium heat. Add the onions, carrots, and celery. Sauté for about 5 minutes until they begin to soften.
Add the Chicken and Flour: Stir in the diced chicken and sprinkle the flour over the mixture, ensuring everything is coated well. Cook for an additional 2-3 minutes for the flour to absorb flavors.
Pour in the Broth: Gradually add the chicken broth while stirring to prevent lumps. Bring the mixture to a simmer.
Add Creaminess: Once simmering, add the milk. Stir well and let it simmer for about 10 more minutes, allowing it to thicken slightly.
Add Peas: Stir in the frozen peas and cook for another 5 minutes. Season the soup with salt, pepper, and any herbs you enjoy. Taste and adjust accordingly.
Serve: Ladle the soup into bowls and enjoy! You can garnish your soup with fresh herbs for extra flavor.
