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


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


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


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


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


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


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


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


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