Ingredients
- 2 tablespoons olive oil
- 1 medium white or yellow onion, diced
- 1 1/2 cups celery, diced
- 1 1/2 cups carrots, peeled and diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme
- 2 cups Yukon gold potatoes, diced
- 1/3 cup all-purpose flour
- 1 1/2 cups low-fat milk
- 3 1/2 cups cooked chicken, roughly chopped
- 1 cup frozen peas
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, celery, and carrots until the onion is translucent.
- Add garlic and cook briefly until fragrant.
- Stir in flour, salt, pepper, and thyme, coating vegetables evenly.
- Slowly pour in chicken broth and add diced potatoes. Simmer for 15 minutes, until potatoes are tender.
- Add milk, cooked chicken, and frozen peas. Cook for another 5 minutes, stirring occasionally, until the soup thickens.
- Serve warm.
Notes
- Use unsweetened plant-based milk for a dairy-free version.
- Leave out chicken and add more vegetables or beans for a vegetarian option.
- Substitute flour with cornstarch or arrowroot powder for a gluten-free version.
- Great use of leftover turkey instead of chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg
