Servings
6
Prep Time
20 minutes
Cook Time
35–40 minutes
Total Time
55–60 minutes
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 3 medium potatoes, peeled and cut into small cubes
- 8 oz (225 g) mushrooms, sliced
- 3 cups cooked shredded chicken
- 1 cup frozen green peas
- 4 cups chicken broth
- 1 cup milk
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 1 tablespoon fresh chopped parsley, for garnish
- 4–6 slices crusty bread, for serving
Instructions
1. Sauté the Vegetables
Heat olive oil or butter in a large pot over medium heat.
Add the diced onion and carrots. Cook for 4–5 minutes, until the vegetables begin to soften.
Add the garlic and mushrooms. Cook for another 3–4 minutes.
2. Add the Flour
Sprinkle the flour over the vegetables and stir continuously for about 1 minute.
This helps create a creamy, slightly thickened soup.
3. Add the Broth
Slowly pour in the chicken broth while stirring to prevent lumps.
Add the potatoes, thyme, rosemary, parsley, black pepper, and salt.
4. Simmer
Bring the soup to a gentle boil, then reduce the heat.
Cover partially and simmer for 15–20 minutes, or until the potatoes and carrots are tender.
5. Add the Chicken & Peas
Add the shredded cooked chicken and frozen peas.
Cook for another 5 minutes.
6. Make It Creamy
Lower the heat and stir in the milk and heavy cream.
Simmer gently for 3–5 minutes. Do not let the cream boil rapidly.
Taste and adjust the salt and pepper.
7. Serve
Ladle the hot soup into bowls.
Garnish with fresh parsley and serve with warm toasted crusty bread.
Serving Suggestion
Serve with:
- Toasted sourdough
- Crusty French bread
- Garlic bread
- Simple green salad
Nut & Allergen Information
Nuts: No nuts are intentionally added to this recipe.
However, if preparing this for someone with a nut allergy, check the labels of the bread, broth, flour, milk, and cream for possible cross-contact or allergen warnings.
Other possible allergens:
- Milk/Dairy: milk, butter, and heavy cream
- Wheat/Gluten: all-purpose flour and some breads
- Soy: may be present in some packaged ingredients
For severe allergies, use certified allergen-free ingredients.
Nutrition Estimate
Approximate per serving, without bread:
- Calories: 350–400
- Protein: 28–32 g
- Carbohydrates: 30–35 g
- Fat: 14–18 g
- Fiber: 5–7 g
- Sodium: varies depending on the chicken broth
Q&A
Can I use leftover chicken?
Yes. Rotisserie or leftover roasted chicken works very well.
Can I make it dairy-free?
Yes. Use unsweetened dairy-free milk and a suitable dairy-free cream alternative.
Can I use fresh peas?
Absolutely. Add them near the end so they stay bright and tender.
Can I make it thicker?
Yes. Simmer uncovered for a few extra minutes, or add a little extra flour mixed with cold water.
How long do leftovers last?
Store in an airtight container in the refrigerator for 3–4 days and reheat thoroughly.
Final Result
A hearty, creamy and comforting chicken soup packed with tender chicken, potatoes, carrots, mushrooms and green peas, perfect with a slice of crispy toasted bread.