Ingredients
Ingredients:
– 2 cups cooked shredded chicken
– 3 medium potatoes, diced
– 2 carrots, sliced
– 1 cup frozen peas
– 1 medium onion, diced
– 4 cups chicken broth
– 2 tbsp olive oil
– 2 tbsp all-purpose flour
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions
Directions:
1. Heat olive oil in a large pot over medium heat. Sauté the onion and carrots until softened, about 5 minutes.
2. Stir in the flour and cook for 1 minute to form a roux. Gradually add the chicken broth, stirring constantly.
3. Add the diced potatoes and thyme. Simmer for 20 minutes or until the potatoes are tender.
4. Stir in the shredded chicken and peas. Simmer for another 5 minutes. Season with salt and pepper to taste.
5. Serve warm with crusty bread for dipping.