Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 6 cups (1.4 liters) chicken broth, preferably homemade
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1 ½ pounds (680g) boneless, skinless chicken breasts, cut into ½-inch cubes
  • 4 tablespoons (57g) unsalted butter
  • ⅓ cup (40g) all-purpose flour
  • 1 cup (240 ml) whole milk
  • ½ cup (120 ml) heavy cream
  • ½ cup (50g) frozen peas
  • ¼ cup (30g) chopped fresh parsley, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened. Add garlic and cook until fragrant.
  2. Pour in chicken broth, thyme, and rosemary. Season with salt and pepper. Bring to a simmer.
  3. Add cubed chicken to the simmering broth. Cook until chicken is cooked through.
  4. In a separate saucepan, melt butter over medium heat. Whisk in flour until smooth and a paste forms. Cook, stirring constantly, for 1-2 minutes until the roux is golden brown.
  5. Slowly whisk in milk into the roux until smooth and thickened. Then whisk in heavy cream.
  6. Pour the creamy sauce into the pot with the chicken and broth. Stir well to combine. Bring to a gentle simmer.
  7. Stir in frozen peas and cook until heated through.
  8. Ladle into bowls and garnish with fresh parsley.