Lunch: Creamy Chicken Soup with Baby Peas and Carrots

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

Instructions

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

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