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Creamy Chicken Soup With Baby Peas And Carrots

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Ingredients
  Unsalted butter 2 Tablespoon
  Carrots 2 Large, thinly sliced
  Leek 1 , halved lengthwise and thinly sliced (white and tender green parts)
  Rotisserie chicken 1 , dark meat and white meat pulled and coarsely shredded separately
  Mild curry powder 1⁄2 Teaspoon
  Chicken stock/Low sodium broth 4 Cup (64 tbs)
  Salt To Taste
  Freshly ground white pepper To Taste
  Crustless peasant/Country white bread 3 Ounce, cut into 1 inch cubes
  Half and half 1⁄2 Cup (8 tbs)
  Frozen baby peas 1 Cup (16 tbs)
  Finely chopped flat leaf parsley 1 Tablespoon
Directions

1. 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.
2. Meanwhile, in a blender, puree the bread with the remaining 1 cup of stock and the half-and-half.
3. 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

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Chicken

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