2 T olive oil
1 small onion, diced
2 stalks celery, diced
1 c mushrooms, diced
½ t dried thyme
salt and pepper, to desired taste
2 cloves garlic, minced
3 medium carrots, cut into coins
3 medium Yukon gold potatoes, peeled and cubed
16 ounces cooked chicken breast, diced small
¼ c flour
4 c chicken broth
¾ c frozen peas
2 T fresh parsley, chopped
1 c milk
In a saucepan, heat olive oil on medium high heat. Add onion, celery, mushrooms, thyme, salt and pepper. Cook for 5 minutes, stir often, add garlic; cook 1 minute. Add carrots, potatoes, chicken and flour. Stir in broth, peas and parsley; bring to a simmer and cook 25 minutes. Stir in milk, bring to a simmer and cook 5 – 10 minutes.
To serve ladle soup into bowls and place crouton on top.
