Full Recipe:
2 tablespoons of butter
1 onion of medium size, chopped
3 cloves of garlic, finely chopped
2 big carrots, cut into small pieces.
2 pieces of celery, chopped
1 teaspoon of dried thyme or 1 tablespoon of fresh chopped thyme.
1/2 teaspoon of dried rosemary, you can add it if you like.
4 cups of chicken broth
2 cups of shredded cooked chicken (you can use rotisserie chicken for convenience)
1 and a half cups of heavy cream. You can also use whole milk for a lighter option.
1 cup of peas that are frozen
1/3 cup of flour for making it thicker.
Add salt and pepper according to your preference.
Fresh parsley, if desired, for decoration.
GUIDELINES:
Instructions:
You are simplifying Spanish texts. Cook the vegetables in a pan with a little oil.
In a big pot, melt the butter on medium heat. Put the chopped onion, carrots, and celery. Cook the vegetables for 5-7 minutes, stirring occasionally, until they are soft.
Put the chopped garlic, thyme, and rosemary (if you have it) into the pan and cook for one more minute until it smells good.
Please provide the text you would like me to simplify. Create the foundation.
Put the flour on top of the vegetables and mix them together. This will make the soup thicker. Cook for 1-2 minutes while stirring continuously to get rid of the raw flour flavor.
Please provide the text you would like me to simplify. Include broth and cream.
Pour the chicken broth slowly while stirring to avoid clumps. Next, pour in the thick cream and heat the mixture until it starts to bubble gently. Stir the soup from time to time and cook for 5-7 minutes until it thickens.
Please provide the text you would like me to simplify. Include chicken and peas.
Add the cooked, shredded chicken and frozen peas. Keep cooking for another 5-10 minutes until the soup is hot and the flavors blend together. Add salt and pepper to your liking.
Please provide the text that you would like me to simplify. Complete and serve.
When the soup is as thick as you like and the vegetables are soft, take it off the stove. Scoop into bowls and add fresh parsley on top, if you like.
Suggestions and Different Options:
Version for vegetarians: If you want to make this soup vegetarian, you can leave out the chicken and add extra vegetables like potatoes or mushrooms to make it more filling.
For a Less Heavy Version: You can use whole milk or half-and-half instead of heavy cream to make it less fatty but still creamy.
Give it a crunchy touch. If you’re craving the crispy part of a classic pot pie, you can enjoy this soup with a piece of toasted bread or some flaky biscuits on top. You can also crush crackers into the soup for a different texture.
Benefits for your health:
This soup is packed with healthy foods. Chicken gives you healthy protein, and carrots and peas provide vitamins and fiber. Choosing a lighter option with milk instead of cream will lower the number of calories, making it a good pick for a healthy meal.