Ingredients:

  • 1/4 cup (57g) Unsalted butter
  • 1 large Yellow onion, finely diced
  • 3 medium Carrots, peeled and sliced
  • 2 stalks Celery, sliced
  • 3 cloves Garlic, minced
  • 1/3 cup (42g) All-purpose flour
  • 4 cups (960ml) Low-sodium chicken stock
  • 1 cup (240ml) Heavy cream
  • 1 tsp Dried thyme
  • 1/2 tsp Dried rosemary, crushed
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 1 lb (450g) Cooked chicken breast, shredded or cubed
  • 2 cups (300g) Yukon Gold potatoes, cut into 1/2-inch cubes
  • 1 cup (150g) Frozen peas
  • 1/2 cup (75g) Frozen corn
  • 1 tbsp Fresh parsley, chopped

Instructions:

  1. Melt the 1/4 cup of butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 6-8 minutes until the onions are translucent and the carrots slightly softened.
  2. Stir in the 3 cloves of minced garlic, 1 tsp dried thyme, 1/2 tsp crushed rosemary, 1 tsp salt, and 1/2 tsp pepper. Sauté for 1 minute until the garlic is fragrant and the herbs smell toasted.
  3. Sprinkle the 1/3 cup of flour over the vegetables. Stir constantly for 2 minutes until the flour coating looks golden and smells nutty.
  4. Slowly pour in the 4 cups of chicken stock while whisking vigorously. Add the 2 cups of cubed Yukon Gold potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are fork tender.
  5. Stir in the 1 lb of cooked chicken, 1 cup of frozen peas, and 1/2 cup of frozen corn. Cook for 5 minutes until the peas are bright green and the chicken is heated through.
  6. Lower the heat to low. Stir in the 1 cup of heavy cream. Simmer gently for 2-3 minutes until the soup is thick and velvety.
  7. Taste and adjust seasoning with extra salt or pepper if needed. Stir in the 1 tbsp of fresh parsley. Remove from heat and serve immediately.