Serves 4
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To serve:

  1. Melt the butter in a large pan over a medium heat. Cook the onion, celery and carrots for 6-8 minutes until softened. Season with salt and pepper.
  2. Add the flour and cook for one minute, stirring constantly.
  3. Stir in the chicken stock and stir well.
  4. Add the cream and cook for 4-5 minutes until thickened, stirring constantly.
  5. Stir in the chicken and peas. Reduce the heat to a gentle simmer and cook for 30 minutes.
  6. Season to taste, then ladle into bread bowls and serve immediately. 

Nutrition Facts

Per serving: 434kcals, 19.3g fat (11g saturated), 38.3g carbs (8.5g sugars), 25.2g protein, 4.3g fibre, 0.85g sodium

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