Ingredients

The following ingredients have 8 Servings
  • 4 cups chicken breasts (boneless, skinless , diced into one inch pieces (approx. 2 lbs.))
  • 2 tablespoons olive oil
  • 2 medium carrots (peeled and diced)
  • 2 stalks celery (diced)
  • 1 medium onion (diced finely)
  • 3 cloves garlic (minced)
  • 1/4 cup flour
  • 6 cups Chicken broth
  • 2 teaspoons dried thyme
  • 2 teaspoons salt
  • 1/2 tsp pepper
  • 1 cup frozen peas
  • Fresh parsley (optional)
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup heavy cream
  • 4 tablespoon butter (melted)

Instruction

  • Dice vegetables and set aside
  • Add olive oil to a large pot or Dutch oven and heat over medium high heat .
  • Add chicken in batches and cook until no longer pink . Then remove from the pot and set aside.
  • Add the carrots, celery and onion to the pot and saute for about 5 minutes.
  • Then add garlic and cook an additional 2-3 minutes.
  • Add in the flour and stir to coat the vegetables and cook until lightly browned.
  • Then add the thyme and chicken broth and stir to blend well.
  • Bring to a boil and add the chicken back into the pot.
  • Let simmer uncovered for 10 minutes to thicken the soup.
  • Add the frozen peas the thicken soup and stir to combine.