Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup crushed crackers or pie crust crumbs for topping
Instructions
- In a large pot, melt butter over medium heat. Add onions and garlic, cook until translucent.
- Add carrots, celery, and cook for 5 minutes.
- Pour in chicken broth, bring to a boil, then reduce heat and simmer until vegetables are tender.
- Add shredded chicken, peas, heavy cream, thyme, salt, and pepper. Simmer for 10 minutes.
- Serve hot, topped with crushed crackers or pie crust crumbs for a flaky texture.
Notes
- You can substitute fresh vegetables with frozen for convenience.
- Thicken the soup with a bit of flour or cornstarch if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 120 mg
