2 chicken bouillon, 1/2 teaspoon
1/4 teaspoon of kosher salt
1/4 teaspoon of salt
finely chopped 1/4 cup of parsley
Dried oregano, 1/2 teaspoon
half a teaspoon of long-life basil
2/3 teaspoons dried thyme or 1 tablespoon fresh thyme
dried sage, 1/4 teaspoon
Just one bay leaf
2 cups of skim milk, unsweetened almond milk, or fat-free half-and-half. To have a creamier texture, I mix fat-free half and half with Land O'Lakes.
Two tablespoons of cornstarch
one cup of peas, frozen but not thawed
Instructions
Over medium-high heat, melt 1 tablespoon of light butter in a large saucepan. Throw in some carrots, celery, and onions and cook them for three minutes. For a further minute, sauté the garlic.
Then, stir in the extra 2 tablespoons of soft butter. Cook, whisking constantly, for 2 minutes after adding the flour mixture.
While whisking, gradually pour in the chicken broth.
Spice up the dish by adding potatoes, a bay leaf, bouillon, salt, and pepper.
Reduce heat and simmer for fifteen to twenty minutes, or until potatoes are soft.
Simmer for 5 more minutes after adding the cooked chicken.
Combine cornstarch and your preferred milk (half & half or another kind) and whisk until smooth. Add the cornstarch mixture and stir to combine.
Reduce heat to low and simmer soup. After adding the peas, boil for 5 to 8 minutes, stirring often, or until the soup thickens. Take it off the fire and throw away the bay leaf. Be aware that, as it cools, the soup will likewise thicken.
If preferred, garnish with fresh thyme leaves or parsley.
Accompany with biscuits, either homemade or store-bought, for bonus points.
