Creamy Chicken Soup with Baby Peas and Carrots Recipe

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.

No additional tips available.

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

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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.

Creamy Chicken Soup with Baby Peas and Carrots

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