Description
A comforting and hearty stovetop soup with tender chicken, chunky vegetables, and a velvety, roux-thickened broth.
Ingredients
Scale
- 6 Tbsp. Unsalted Butter
- 1 Cup Onion, chopped
- 2 Carrots, chopped
- 2 Celery sticks, chopped
- 3 Garlic cloves, minced
- 1/3 Cup Flour
- 5 Cups Chicken Stock
- 3/4 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1 lb. Yukon Gold potatoes, peeled and sliced into 1/4” thick pieces
- 4 Cups Cooked Chicken, shredded
- 1 Cup Frozen Peas
- 1 Cup Corn
- 1/2 Cup Half and half cream
- 1 Bay Leaf
- 1/4 Cup Parsley, finely chopped, plus more for garnish
Instructions
- Melt the butter in a large stock pot or Dutch oven, add the onion, celery and carrots. Sauté for approximately 4-5 minutes over low/medium heat until they begin to soften.
- Add the garlic and cook another 30 seconds.
- Stir in the flour and continue cooking for 1-2 minutes.
- Slowly add the chicken stock while whisking to break up any lumps.
- Next add the salt, pepper and bay leaf.
- Add the potatoes and simmer for 10-12 minutes.
- Stir in the frozen peas and corn, bring back to a simmer.
- Add the half and half and cooked shredded chicken.
- Cook another 10 minutes or until hot.
- Garnish with fresh parsley before serving.
Notes
For a quicker prep, use frozen mixed vegetables and rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 5g
- Sodium: 750mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg