Description
Ingredients
- 2 boneless, skinless chicken breasts or thighs, cut into cubes or shredded
- 2 tablespoons olive oil
- 2 medium carrots, diced
- 2 celery sticks, diced
- 1 medium-sized onion, chopped
- 2 garlic cloves, minced
- 2 medium Yukon gold potatoes, diced
- 1 cup frozen peas
- 4 cups low-sodium chicken broth
- 1 cup unsweetened almond milk or low-fat dairy milk
- 2 tablespoons flour or ½ cup mashed potatoes (for thickening)
- 1 teaspoon fresh thyme leaves
- ½ teaspoon rosemary, chopped
- Salt and black pepper, to taste
- Fresh parsley or thyme sprigs, for garnish
Instructions
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Warm olive oil in a large pot over medium heat. Cook the onions, carrots, and celery for 4–5 minutes until they begin to soften.
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Stir in the garlic and cook for about 1 minute until fragrant. Lightly sprinkle in flour or mix in mashed potatoes to start thickening the base.
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Slowly add the chicken broth, stirring continuously to keep the mixture smooth and lump-free.
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Add the diced potatoes, chicken, thyme, rosemary, salt, and pepper. Let it simmer for 20–25 minutes until the chicken is fully cooked and the vegetables are tender.
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Take out the chicken, shred it with two forks, then return it to the pot.
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Stir in the almond milk or low-fat milk along with the peas. Heat gently for 3–4 minutes without bringing it to a boil.
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Taste and adjust the seasoning as needed, then finish with fresh parsley or thyme before serving.
Notes
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For extra creaminess without using dairy, blend part of the soup, then stir it back into the pot to thicken and add creaminess.
- Using leftover or rotisserie chicken can help cut down on prep time.
- To freeze, let the soup cool completely, then store it in freezer-safe containers for up to 3 months. When reheating, add a splash of broth or milk if needed.
- Serve alongside whole-grain crackers or a fresh green salad to round out the meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American