Chicken Curry Soup with Peas & Croutons

Cut the already cooked chicken meat into cubes of approx. 1.5 cm.

In a pot, melt 40 g butter over medium heat. Add the flour and sauté for about 2 minutes, stirring constantly. Add the curry powder and stir for another minute until fragrant.

Pour in the chicken broth while stirring to prevent lumps. Bring to a boil, reduce heat, and let the soup simmer for about 12 minutes. Stir occasionally.