Broth gives this comforting soup plenty of meaty flavor, but you can stir in chopped cooked chicken for a heartier version. The recipe comes from La Soupe, a nonprofit cafe that helps feed hungry families in Cincinnati.




  • In a medium saucepan, melt butter over medium-low heat until foaming. Add celery, carrot and onion. Increase heat to medium and cook until vegetables are tender and translucent, about 5 minutes. Add garlic; cook for 1 minute. Add flour; cook, stirring constantly, until mixture is blond color, about 3 minutes. Whisk in broth, gradually at first, until incorporated. Add potato, thyme and poultry seasoning.

  • Increase heat to medium-high and bring mixture to a boil, stirring frequently. Reduce heat and simmer, uncovered, until vegetables are tender and soup is slightly thickened, about 30 minutes. Remove from heat. Stir in half-and-half, peas, parsley and pepper.


Add chopped cooked chicken, if desired.

Nutrition Facts

222 calories; 15 g total fat; 46 mg cholesterol; 922 mg sodium. 18 g carbohydrates; 5 g protein;