Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, diced (approx. 1 cup)
  • 2 medium carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried sage
  • 8 cups (1.9 liters) chicken broth (low sodium recommended)
  • 1 pound (450g) cooked chicken breast, shredded
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (60 ml) dry sherry (optional)
  • 1 cup (100g) frozen peas
  • 1/2 cup (50g) chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Stir in thyme, rosemary, and sage. Pour in chicken broth and bring to a simmer.
  3. In a separate bowl, whisk together heavy cream and flour until smooth, creating a slurry. Reduce the heat to low. Slowly whisk the cream mixture into the simmering broth, whisking constantly to prevent lumps.
  4. Stir in shredded chicken and sherry (if using). Season with salt and pepper to taste.
  5. Simmer for another 10-15 minutes, or until the soup has thickened to your liking. Stir in frozen peas and parsley just before serving.