This creamy chicken and mushroom soup is easy to make.
The mix of vegetables and thyme adds richness, while the bone-in chicken flavors the broth.
Transfer the chicken to a plate; remove and discard the skin.
Add carrots, garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute.
Add flour; cook, stirring constantly, until toasted, about 1 minute.
Add milk, broth and salt; stir to combine.
Nestle the chicken into the mixture.
Bring to a boil over high heat; reduce heat to maintain a simmer.
(Do not remove from heat.)
Transfer the chicken to a cutting board; let rest for 5 minutes.
Shred the meat into bite-size pieces; discard bones.
Stir the shredded chicken and peas into the soup.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
