Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups milk (or substitute with almond milk for a dairy-free version)
- 3 cups cooked chicken, shredded (leftovers from a roast chicken work perfectly)
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry, thawed and cut into strips (optional, for serving)
Instructions
- In a large pot, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables are tender and the onions are translucent, about 5-7 minutes.
- Sprinkle the flour over the vegetables, stirring continuously for 2 minutes to cook out the raw flour taste.
- Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle boil.
- Reduce the heat to low and stir in the milk, cooked chicken, and peas. Add the thyme, salt, and pepper. Let the soup simmer for 15-20 minutes, stirring occasionally, until it has thickened to your desired consistency.
- If you’re serving the soup with puff pastry, preheat your oven to 400°F. Place the pastry strips on a baking sheet and bake until golden brown, about 10-12 minutes.
- Serve the soup hot, with puff pastry strips on the side for dipping, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International