This recipe is made with cooked chicken, cutting down on the cooking time. It comes together in less than an hour, and that includes the prep work.

Ingredients: olive oil, onion, carrots, celery, garlic, fresh thyme, rosemary, salt, pepper, chicken broth, cooked chicken, frozen peas, butter, flour, whole milk

1

Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery. Cook 5 minutes, stir frequently.

2

Add the garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute, stirring frequently.

3

Add the chicken broth to the pot, bring the soup to a boil, lower the heat, cover, and simmer for 5 minutes, stirring occasionally.

4

Add the cooked chicken to the pot, cover and cook for 10 minutes to let the flavors develop and combine.

5

Make the white sauce. Melt the butter and combine with flour, cook for 2 min. Whisk in the milk cook 4-5 minutes.

6

Add the white sauce to the soup and stir vigorously until it is incorporated.

7

Next, add the peas and stir well. Still on medium-low, cover the soup and cook for another 5-7 minutes.

8

Taste the soup and add salt if needed. Serve and enjoy!