Yield: about 10-12 servings


  • 6 cups low sodium chicken broth
  • 1 tbsp. olive oil
  • Salt and pepper
  • 2-3 boneless, skinless chicken breasts (about 1 lb.)
  • 6 tbsp. butter, divided
  • 1 large yellow onion
  • 2 cups diced carrots
  • 4 cloves garlic, minced or pressed
  • ½ cup all-purpose flour
  • 2 cups whole milk
  • 2 tsp. kosher salt, plus more to taste
  • 1 tsp. ground black pepper, plus more to taste
  • 1½ cups frozen peas
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  • step 1: HideShow Images

    In a medium saucepan, bring the chicken broth to a simmer over medium heat. Meanwhile, heat the olive oil in a medium or large skillet over medium high heat. Season the chicken breasts with salt and pepper. Add to the skillet to brown on the outside, about 2 minutes per side. Remove the chicken from the pan and add to the saucepan with the simmering broth. Let cook until the chicken is cooked through and registers 160˚ F internally with an instant read thermometer. Remove the chicken pieces to a plate or cutting board to cool briefly, then shred into bite-sized pieces with a fork. Set the warm broth aside.

  • step 2: HideShow Images

    In a large pot or Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add the onion to the pot and cook until it begins to soften, about 4 minutes. Add the carrot to the pot and cook about 3-4 minutes more. Add the garlic and cook just until fragrant, about 1 minute.

  • step 3: HideShow Images

    Add the remaining 4 tablespoons of butter to the pot and melt amongst the vegetables. Once it is fully melted, add in the flour. Stir so that the flour is incorporated into the butter and vegetables, and no dry bits remain. Slowly add the warmed broth a bit at a time, making sure each addition is incorporated before adding more. Once all of the broth has been stirred in, add in the milk. Stir in the salt and pepper. Allow the mixture to come to a boil. Once it reaches a boil, lower the heat to a medium simmer and let cook, stirring frequently, until the mixture has thickened. Taste for seasoning and adjust as needed. Stir in the peas and the shredded chicken and let cook a few minutes more, until warmed through. Serve warm.