Steps
- Heat 1 tablespoon of olive oil over medium-high heat. Cook 1 minced garlic clove and ½ finely chopped small brown onion for 2 minutes, until translucent without browning.
- Add 1 diced small carrot, ½ finely chopped red bell pepper, and 1 diced small celery stalk. Cook for 1 minute.
- Melt in 50g of butter, then stir in ½ cup of all-purpose flour. Cook, stirring, for 1 minute.
- Gradually mix in 2 cups of low-sodium chicken broth until the flour is incorporated, then add 3 cups of whole milk.
- Stir in ½ teaspoon of salt, ¼ teaspoon of garlic powder, ¼ teaspoon of onion powder, ¼ teaspoon of dried thyme, and ¼ teaspoon of black pepper.
- Add ¾ cup of frozen peas and 1 cup of diced cooked chicken. Heat gently for 4-5 minutes, stirring occasionally, until thickened. Avoid a rolling boil and adjust the seasoning.