Ingredients
1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
500 g cooked chicken, shredded
4 cups chicken broth
250 ml milk
1 teaspoon dried thyme
2 cups frozen peas
Salt and pepper to taste
Method
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, and celery. Sauté for about 5 minutes until the veggies soften.
Stir in the shredded chicken, chicken broth, and milk. Mix well and let it simmer.
Add the thyme and frozen peas. Cook for another 5 minutes.
Season with salt and pepper to your liking. Serve warm.
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