Tony featured this recipe on the November 4th episode of North Dakota Today.
1 cup diced onion
1 cup diced carrots
3 tablespoons unsalted butter
½ cup white wine
1 quart low-sodium chicken stock
1 teaspoon dried thyme leaves
4 tablespoons roux (follow recipe & video links here or below)
½ cup heavy cream
½ teaspoon salt
½ teaspoon pepper
1 cup diced and cooked chicken breast
½ cup frozen green peas, thawed
Sauté the onions and carrots in the butter over medium heat for 5 minutes. Add the white wine and cook the mixture until the liquid is reduced by half, about two minutes. Add the chicken stock and thyme and bring the mixture to a gentle simmer.
Use a whisk to incorporate the roux, then add heavy cream and whisk again until combined. Continue cooking for five minutes until the soup thickens. Taste and adjust seasoning if desired. Lastly, add chicken breast and green peas, cook for one more minute to heat, and serve.
Tony’s Tip: Wait to add the chicken and peas until just before serving, to keep texture and color fresh.
To Store: Transfer to an airtight container and refrigerate for up to one week or freeze for up to 2 months.