INGREDIENTS
1 tbsp
olive oil
1 cup
vidalia onion
2
celery stalks
2
carrots
1 cup
button mushrooms
3
garlic cloves
1 tsp
dried thyme
3 tbsp
cornstarch
1 cup
frozen artichoke hearts
1 cup
peas
1 1/2 cups
cooked chicken breast
1 tsp
onion powder
4 cups
low sodium chicken stock
1 cup
half and half
1 serving
kosher salt
1 serving
parsley