Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup milk or cream
- 1 cup frozen peas
- 1 tsp thyme
- Salt and pepper to taste
- 1 cup biscuit crumbles or baked biscuits for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; sauté until tender.
- Add shredded chicken, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in milk or cream and frozen peas. Cook for another 5 minutes until heated through.
- Serve hot, topped with biscuit crumbles or baked biscuits for a delightful crusty topping.
Notes
- Use cooked chicken or rotisserie chicken for quick preparation.
- For a gluten-free option, substitute biscuit crumbles with gluten-free crackers or omit topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 280 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg