Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cups carrots, diced
- 2 cups celery, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups frozen peas
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1/2 cup heavy cream
- 1 cup frozen corn
- 1/4 cup all-purpose flour
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery; cook until tender.
- Add garlic and cook for 1 minute more.
- Stir in flour and cook for another minute.
- Add chicken broth and bring to a simmer.
- Stir in cooked chicken, peas, corn, thyme, and rosemary. Simmer for 15 minutes.
- Remove from heat and stir in heavy cream before serving.
Notes
- This soup can be cooked in a slow cooker for an even cozier meal.
- Serve with fresh bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg