Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 50 g / 3.5 tbsp unsalted butter
  • ½ cup / 75 g flour
  • 1 garlic clove (, minced)
  • ½ small brown onion (, finely chopped)
  • 1 small carrot (, diced)
  • 1/2 red capsicum/bell pepper (, finely chopped)
  • 1 small celery stick (, diced)
  • 2 cups / 500 ml chicken stock / broth (, preferably low sodium)
  • 3 cups / 750 ml milk (, any fat %)
  • ½ tsp salt
  • ¼ tsp EACH garlic powder (, onion powder, dried thyme, black pepper (“Spices”))
  • 3/4 cup frozen peas
  • 1 cup cooked chicken (, diced or shredded)
  • 2 slices white bread (, cut into cubes)
  • Olive oil spray
  • Salt

Instruction

  • Heat oil in a large pot over medium high heat. Add onion and garlic and cook for 2 minutes until partly translucent but not browned.
  • Add carrots, celery and capsicum, cook for 1 minute to soften.
  • Add butter and melt. Then add flour and mix until incorporated, and stir constantly for 1 minute.
  • Add broth, mix until flour is incorporated, then add milk. Mix to combine, then add salt, Spices, chicken and peas.
  • Bring to simmer, mixing occasionally to stop bottom of sticking. As it heats, it will thicken – about 4 to 5 minutes. Don’t let it bubble.
  • Once thickened to your taste, adjust salt and pepper. Ladle into bowls and serve garnished with croutons and fresh thyme if desired.
  • Croutons: Spray croutons generously with oil, sprinkle with salt, then bake for 5 minutes at 180C/350F or until golden and crunchy.