A hearty and healthy spin on classic comfort food. Packed with lean protein, veggies, and creamy flavor—all in one nourishing bowl.

Scale

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 pound cooked chicken breast, shredded

4 cups low-sodium chicken broth

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 cup heavy cream or milk

1/4 cup all-purpose flour

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

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In a large pot, heat olive oil over medium heat.

Add the diced onion, garlic, carrots, and celery, cooking until softened, about 5–7 minutes.

Stir in the shredded chicken, chicken broth, peas, thyme, and rosemary. Bring to a simmer.

In a small bowl, whisk together the flour and heavy cream until smooth.

Gradually add the cream mixture to the pot, stirring constantly to avoid lumps.

Simmer for an additional 10–15 minutes, until the soup thickens. Season with salt and pepper to taste.

Serve hot, garnished with fresh parsley.

For dairy-free, use almond milk. For gluten-free, substitute cornstarch for flour. Freeze without cream and add later when reheating.