Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup heavy cream
- Salt and pepper to taste
- Flaky pie crust or biscuit crumbs for topping
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until tender.
- Add garlic and cook for another minute.
- Sprinkle flour over vegetables and stir until well combined.
- Gradually pour in chicken broth, stirring constantly to prevent lumps. Bring to a simmer.
- Add shredded chicken and frozen peas. Cook for 10 minutes.
- Stir in heavy cream, season with salt and pepper, and cook until heated through.
- Ladle soup into bowls and top with flaky pie crust or biscuit crumbs. Serve hot.
Notes
- Adjust seasoning with herbs like thyme or parsley.
- For a thicker soup, simmer longer to reduce.
- Use homemade or store-bought pie crust for authentic flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (around 1.5 cups)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg