Recipes

Cooking Times

Ready in: 45 minutes
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

• 3 tbsp salted butter
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 2 cups Souper Carrots
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 lb Yukon gold potatoes, cut into 1/2 inch cubes (peeling optional)
• 1 tsp dried thyme
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups cooked shredded chicken
• 1 cup frozen peas
• 1 cup half and half
• fresh parsley, chopped

Directions

1. Melt the butter in a large Dutch oven over medium heat. Add the onion, celery, and Souper Carrots. Cook for 6-8 minutes, stirring occasionally, until the onion softens. Add the garlic and cook until fragrant.
2. Add the flour and, cook, stirring for 1-2 minutes. Gradually stir in the broth, mixing until no dry flour remains. 
3. Add the potatoes, thyme, salt, and pepper. Bring to a gentle boil, then reduce the heat and simmer, partly covered, for 12-15 minutes, stirring occasionally, until the potatoes and carrots are tender. 
4. Stir in the cooked chicken, peas, and half and half. Simmer gently for 5-7 minutes, stirring, until the chicken is heated through. Avoid a hard boil after adding the dairy. If needed, thin with a splash of water.
5.  Season to taste. Ladle into bowls, garnish with parsley if desired, and serve with warm buttered biscuits.

This recipe was developed by Made With Mel.