Ingredients
- 1 lb. boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups carrots, diced
- 2 cups celery, diced
- 1 cup frozen or fresh peas
- 4 cups chicken broth
- 2 cups half-and-half or heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- ½ cup all-purpose flour (for thickening)
- Fresh parsley, chopped (for garnish)
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Sharp knife and cutting board
- Ladle for serving
- Whisk (optional)
Step-by-Step Instructions
To get started, I place my large pot over medium heat, adding a splash of olive oil to warm up. Once it’s shimmering, I toss in the diced onions and let them sauté for about 3–4 minutes until they become translucent and fragrant. Oh, the smell of sautéed onions is simply heavenly! Next, I add in the garlic and let it cook for just a minute more; I can almost hear my stomach growling with anticipation! (See the next page below to continue steps…)