Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless, skinless chicken breast
  • 4 cups water
  • 1 onion, peeled and quartered
  • 3 cloves garlic, peeled and pounded
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon salt
  • 1 teaspoon peppercorns
  • 4 tablespoons butter
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/4 cup flour
  • 3 cups broth, from poaching the chicken
  • 1 cup milk or half and half
  • 1 cup frozen sweet peas, thawed
  • salt and pepper to taste

Instruction

  • In small, heavy-bottomed pot, arrange chicken breasts in a single layer. Add water, quartered onions, smashed garlic cloves, thyme, bay leaf, salt, and peppercorns.
  • Bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook in a barely a simmer for about 10 to 15 minutes or until thermometer inserted in the thickest part of chicken reads 165 F.
  • With a slotted spoon, remove chicken from heat and allow to cool to touch. Coarsely shred chicken and keep warm. 
  • Using a fine-mesh sieve, strain liquid. Discard aromatics and reserve broth.
  • In a large pot over medium heat, heat butter. When it begins to melt, add diced onions, garlic, celery, and carrots. Cook, stirring occasionally, until softened.
  • Add flour and cook, stirring regularly, for about 1 to 2 minutes.
  • Add reserved broth, whisking vigorously to prevent lumps. 
  • Add milk, shredded chicken, and sweet peas. Bring to a simmer and continue to cook until vegetables and meat are heated through, and liquid thickens.
  •  Season with salt and pepper to taste. Serve hot.