Description
A comforting and hearty soup filled with tender chicken, fresh vegetables, and a creamy finish, perfect for chilly evenings.
Ingredients
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 2 Yukon Gold potatoes, diced
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup heavy whipping cream
- Fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion, celery, and carrots; sauté for 5-7 minutes until softened.
- Add mushrooms and garlic; cook for an additional 5 minutes until fragrant.
- Stir in flour and cook for about 1 minute to form a light roux.
- Gradually whisk in chicken stock and allow to thicken.
- Add diced potatoes and simmer for 12-15 minutes until fork-tender.
- Stir in shredded chicken, frozen peas, and corn; heat through for about 5 minutes.
- Stir in heavy cream and chopped parsley just before serving.
- Adjust seasoning with salt and pepper to taste.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free blend. Enhance the flavor with additional herbs like thyme or rosemary.
