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Creamy Chicken Soup
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Ingredients
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Step by step
Method
4 steps
- 1
Melt 2 tablespoons butter in a soup pot over medium. Cook 1 diced onion, 2 diced carrots, and 2 diced celery stalks for 7–8 minutes, until soft. Add 2 minced garlic cloves and ½ teaspoon dried thyme for 30 seconds.
- 2
Sprinkle in 3 tablespoons flour and stir for 1 minute, until the paste smells lightly toasted. Slowly whisk in 4 cups chicken broth, scraping the bottom until smooth.
- 3
Add 1 pound boneless chicken breasts or thighs and simmer gently for 14–18 minutes, until the thickest piece reaches 165°F. Transfer the chicken to a plate, rest 5 minutes, and shred it.
- 4
Stir 1 cup half-and-half into the pot and simmer 3–4 minutes without a hard boil, until the soup coats a spoon. Return the chicken, add 1 cup frozen peas, and warm 2 minutes. Season with salt and pepper before serving.