Ingredients
- 2 tablespoons olive oil
- 3 stalks celery, sliced
- 3 medium carrot, peeled and sliced
- 6 ounces sliced button mushrooms (about 2 cups)
- 1/2 white onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1 can (10.5 ounces) Pacific Foods® Organic Cream of Chicken Condensed Soup
- 3 cups Pacific Foods® Organic Free Range Chicken Broth
- 2 cups shredded cooked chicken
- 1 cup frozen green peas
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Instructions
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Step 1
Heat the oil in a 3-quart saucepan over medium heat. Add the celery, carrot, mushrooms and onion and cook and stir for 8 minutes, until vegetables begin to soften. Add the garlic and thyme then season with salt and pepper. Cook and stir for 1 minute.
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Step 2
Stir in the soup and broth and heat to a boil. Reduce the heat to low and stir in the chicken and peas. Cook for 2-3 minutes then season to taste with salt and pepper.
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Tips
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Delicious served with fresh chopped parsley and freshly baked biscuits.
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