Ingredients
4 tablespoonssalted butter
1 cupcarrot, small-diced
1 cupcelery, small-diced
1 cuponion, small-diced
2cloves garlic, minced
1/4 cupall-purpose flour
4 cupschicken stock
1 1/2 cupsYukon gold potatoes, small-diced
1bay leaf
1/2 teaspoondried thyme
1/2 teaspoonblack pepper
2 cupscooked chicken, diced or shredded
1/2 cupheavy cream
1 cupfrozen peas
1/2 cupfrozen corn
Biscuits for serving (optional)
Fresh chopped parsley for garnish (optional)
Instructions
In a dutch oven or large stockpot, melt the butter over medium heat.
Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, about 10 minutes.
Add the garlic and cook for 30 seconds until fragrant, stirring constantly.
Whisk in the flour and cook for 1-2 minutes to create a roux base.
Gradually pour in the chicken stock while whisking constantly to prevent lumps.
Add the diced potatoes, bay leaf, thyme, and black pepper.
Bring to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
Stir in the cooked chicken, heavy cream, frozen peas, and corn.
Continue to simmer for another 5 minutes until the vegetables are heated through.
Remove the bay leaf and serve hot, optionally topped with biscuits and fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of chicken stock if the soup has thickened too much in the fridge.
To freeze, cool the soup completely and transfer it to a freezer container or bag. It keeps about a month. Defrost overnight in the refrigerator before reheating.
- Prep Time:15
- Cook Time:35
- Category:Soup
- Method:Stovetop
- Cuisine:American