Description
A rich, hearty soup with tender chicken, sweet carrots, soft celery, and a velvety broth made from simple pantry staples. Perfect for chilly evenings or quick weeknights, this 1-pot dish simmers to perfection in 45 minutes. Garnished with lemon and parsley for a fresh finish.
Ingredients
100g unsalted butter
1/4 cup olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 tsp Italian seasoning
0.5 tsp dried thyme
1/4 cup all-purpose flour
6 cups low-sodium chicken broth
1 lb boneless, skinless chicken breast or thighs
1 tsp fine sea salt
0.5 tsp black pepper
1 cup frozen peas
1 cup heavy cream
1 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
Instructions
Preheat oven to 350°F (180°C)
Dice the onion, carrots, and celery into small, even pieces
In a large soup pot, melt butter and olive oil over medium heat
Cook onion, carrots, and celery for 5-6 minutes until tender
Add garlic, Italian seasoning, and thyme; stir for 1 minute
Sprinkle flour over vegetables, stir constantly for 2 minutes
Gradually add chicken broth, stirring until smooth
Bring to a boil, then reduce heat and let simmer 5-7 minutes while chicken cooks
Shred cooked chicken into pieces with tongs and forks
Stir in frozen peas, heavy cream, and lemon juice until heated through
Garnish with chopped parsley before serving
Notes
Use vegan butter and substitute heavy cream with coconut milk for a dairy-free version
Chicken thighs require 8-10 minutes of simmering time
Leftovers can be refrigerated for up to 4 days; reheat on low heat
Optional add-ins: diced potatoes, zucchini, or cooked rice
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Stewing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 15g
- Fiber: 1.5g
- Protein: 40g
- Cholesterol: 45mg