Ingredients
2 cups shredded chicken
3 cups chicken broth
½ tsp salt
½ tsp black pepper
½ tsp poultry seasoning
½ tsp dried thyme
1 bay leaf
2 tbsp butter
1 small onion, diced
2 celery stalks, diced
2 tsp minced garlic (about 2 cloves)
⅓ cup flour
¾ cup milk
¼ cup heavy cream
1½–2 cups frozen peas & carrots
1 tsp garlic powder
Instructions
1. Infuse the Broth:
Add chicken broth, salt, black pepper, poultry seasoning, dried thyme, and bay leaf to a small pot.
Simmer on low for 5–10 minutes to infuse flavor.
Remove bay leaf and set broth aside.
2. Melt butter in a large pot over medium heat.
Add onion, celery, garlic, ¼ tsp salt, and ¼ tsp black pepper.
Cook 5–7 minutes until soft and lightly golden.
3. Sprinkle flour over the vegetables.
Stir and cook for 2 minutes until lightly browned.
4. Slowly whisk in 3 cups infused broth.
Add milk and heavy cream.
Simmer until thick and smooth.
5. Stir in shredded chicken, garlic powder, and frozen peas & carrots.
Simmer 3–5 minutes until creamy and heated through.
Salt to taste.
6. Serve warm in prepared bread bowls.
