Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup peas
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup milk alternative (almond or soy)
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery; cook until tender.
- Sprinkle flour over cooked vegetables and stir well to combine, cooking for another minute.
- Gradually add chicken broth and milk, stirring constantly until thickened.
- Add cooked chicken, peas, salt, and pepper; cook for 5 minutes until heated through.
- Transfer to serving bowls, garnish with parsley, and serve hot.
Notes
- For extra flavor, add thyme or rosemary.
- Use leftover cooked chicken for easy preparation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, High-Protein, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 8g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg