1/2 cup frozen peas
1/4 cup all-purpose flour
6 cups chicken broth
1 cup heavy cream
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
1/2 tsp paprika (optional)
1 cup biscuits, cut into small pieces (optional for topping)
Directions:
1️⃣ Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are tender. Add the minced garlic and cook for an additional 1 minute until fragrant.
2️⃣ Make the Roux:
Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for about 1-2 minutes to remove the raw flour taste.
3️⃣ Add Broth and Seasoning:
Slowly pour in the chicken broth while stirring to prevent lumps. Add the thyme, rosemary, salt, pepper, and paprika (if using). Bring the mixture to a boil.
4️⃣ Add Chicken and Peas:
Reduce the heat and add the cooked chicken and frozen peas. Simmer for about 10 minutes, allowing the flavors to meld together.
5️⃣ Stir in Cream:
Pour in the heavy cream and stir to combine. Allow the soup to heat through, but do not bring it back to a boil.
6️⃣ Prepare Biscuit Topping (Optional):
If using biscuits, prepare them according to the package instructions and bake them separately.
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