- 3 cups chicken broth
- 3 carrots, chopped
- 2 ribs celery, chopped
- 1 onion, chopped
- 1 clove garlic, minced
- 2 ounces mushrooms, chopped
- 1/4 teaspoon salt
- 1 teaspoon fresh rosemary
- 1 pound boneless, skinless chicken breast, cut into 1/2 inch pieces
- 2 tablespoons butter
- 3 tablespoons unbleached all-purpose flour
- 1 cup milk
- 1 cup fresh or frozen and thawed peas
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon black pepper
- Combine the broth, carrots, celery, onions, garlic, mushrooms, salt, and rosemary in a large saucepan. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
- Using a slotted spoon, transfer half of the vegetable mixture to a food processor. Process until pureed. Return to the saucepan.
- Stir in the chicken and simmer, covered, for 15 minutes, or until the chicken is no longer pink.
- Melt the butter in a small saucepan over medium heat. Stir in the flour until smooth. Cook, stirring, for 1 minute. Gradually add the milk and cook, stirring constantly, for 3 minutes, or until thickened. Stir into the chicken mixture. Add the peas, parsley, and pepper. Cook for 5 minutes, or until the mixture is heated through and the peas are tender.