Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 8 cups (1.9 liters) chicken broth (low sodium preferred)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper, freshly ground
  • 1 teaspoon salt (or more to taste)
  • 2 bay leaves
  • 2 pounds (900g) Yukon Gold potatoes, peeled and cubed (approx. 6 cups)
  • 2 cups (480ml) cooked chicken, shredded (rotisserie chicken is a great shortcut)
  • 1 cup (240ml) heavy cream
  • 2 tablespoons all-purpose flour(20g)
  • 1/4 cup (60ml) whole milk
  • Fresh chives, chopped (optional)
  • Crispy bacon bits (optional)
  • Sour cream or plain Greek yogurt (optional)
  • Shredded cheddar cheese (optional)

Instructions:

  1. Heat olive oil in a large pot. Add onion, carrots, and celery. Sauté until softened. Add garlic and cook until fragrant.
  2. Pour in chicken broth. Add thyme, rosemary, pepper, salt, and bay leaves. Bring to a simmer.
  3. Add cubed potatoes to the broth. Simmer until potatoes are tender and easily pierced with a fork.
  4. In a small bowl, whisk together the all-purpose flour and milk until smooth. Gradually whisk the mixture into the soup. Simmer until the soup thickens slightly.
  5. Stir in shredded chicken and cook until heated through.
  6. Reduce heat to low. Stir in heavy cream. Do not boil.
  7. Taste and adjust salt and pepper as needed. Remove bay leaves before serving.
  8. Ladle into bowls and garnish with chives, bacon bits, sour cream, or cheddar cheese, if desired.