If you’re feeling under the weather (like me) or low on time, you should probablyyyy make this easy peasy creamy chicken soup tonight. BTW I came up with the title of the post while I was making the soup and that’s how I had the idea to add the peas, so pun originally not intended 
Anyway, this chicken soup is creamy, delicious and so damn easy to make. Why is it so damn easy?! Here’s why: It only takes a handful of ingredients, most of which are probably in your fridge or pantry already. It’s a one pot meal. It all comes together in twenty minutes. No fibbing here!
Creamy Chicken Soup Ingredients:
- two TBSP olive oil OR butter
- one onion, chopped
- two celery stalks, chopped
- three big carrots, chopped
- one cooked chicken breast, shredded
- 1/3 cup of flour
- three cups chicken broth (or two cups chicken broth and one cup mushroom broth)
- three cups milk
- one cup peas, cooked
- salt, pepper and thyme to taste
Creamy Chicken Soup Instructions:
- Heat olive oil or butter in a big soup pot over medium heat. Toss in the chopped onions, carrots and celery. Sauté until onions are clear and veggies are soft.
- Add the shredded chicken and mix.
- Toss in a third cup of flour. Mix all the ingredients so the flour coats everything.
- Add three cups of broth. I always use bouillon to make a tasty stock, but this time I also added some mushroom broth.
- Add three cups of milk and mix. Watch the soup and stir occasionally. After about five minutes the broth will thicken.
- Add a cup of cooked peas (I used frozen!) and a bunch of salt, pepper and thyme.
Crowd pleaser, am I right? This is the first of many soups of 2015, let’s all hope and pray they are this easy and delicious!
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