Creamy Chicken Soup With Baby Peas And Carrots

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2 tablespoons unsalted butter

2 large carrots, very thinly sliced (preferably on a mandoline)

1 leek, white and tender green parts, halved lengthwise and thinly sliced

1 rotisserie chicken, dark meat and white meat pulled and coarsely shredded separately (3 cups total)

1/2 teaspoon mild curry powder

4 cups chicken stock or low-sodium broth

Salt and freshly ground white pepper

3 ounces crustless peasant or country white bread, cut into 1-inch cubes (2 1/4 cups)

1/2 cup half-and-half

1 cup frozen baby peas

1 tablespoon finely chopped flat-leaf parsley

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