Creamy Chicken Soup with Baby Peas and Carrots

Name: Creamy Chicken Soup with Baby Peas and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 large carrots, very thinly sliced (preferably on a mandoline); 1 leek, white and tender green parts, halved lengthwise and thinly sliced; 1 rotisserie chicken, dark meat and white meat pulled and coarsely shredded separately (3 cups total); 1/2 teaspoon mild curry powder; 4 cups chicken stock or low-sodium broth; Salt and freshly ground white pepper; 3 ounces crustless peasant or country white bread, cut into 1-inch cubes (2 1/4 cups); 1/2 cup half-and-half; 1 cup frozen baby peas; 1 tablespoon finely chopped flat-leaf parsley

Servings: persons

2 tablespoons unsalted butter
2 large carrots, very thinly sliced (preferably on a mandoline)
1 leek, white and tender green parts, halved lengthwise and thinly sliced
1 rotisserie chicken, dark meat and white meat pulled and coarsely shredded separately (3 cups total)
1/2 teaspoon mild curry powder
4 cups chicken stock or low-sodium broth
Salt and freshly ground white pepper
3 ounces crustless peasant or country white bread, cut into 1-inch cubes (2 1/4 cups)
1/2 cup half-and-half
1 cup frozen baby peas
1 tablespoon finely chopped flat-leaf parsley

1
In a medium saucepan, melt the butter.
2
Add the carrots and leek and cook over moderate heat, stirring, until slightly softened, about 4 minutes.
3
Add the dark meat and curry powder and cook, stirring, for 1 minute.
4
Add 3 cups of the stock and season with salt and white pepper.
5
Simmer over moderate heat until the vegetables are tender, about 5 minutes.
6
Meanwhile, in a blender, puree the bread with the remaining 1 cup of stock and the half-and-half.
7
Stir the puree into the soup along with the peas and simmer over low heat until thickened, about 8 minutes.
8
Add the white meat and cook just until heated through, 2 to 3 minutes.
9
Stir in the parsley and serve right away.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 large carrots, very thinly sliced (preferably on a mandoline), 1 leek, white and tender green parts, halved lengthwise and thinly sliced, 1 rotisserie chicken, dark meat and white meat pulled and coarsely shredded separately (3 cups total), and more.

Yes, Creamy Chicken Soup with Baby Peas and Carrots falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!