Description
A cozy and comforting soup that combines chicken, vegetables, and rich flavors for a delightful meal perfect for chilly nights.
Ingredients
Scale
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, finely chopped
- 2 carrots, sliced
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy whipping cream
- 1/4 cup parsley, chopped
- 3 1/2 teaspoons salt (to taste)
- 1/2 teaspoon black pepper
Instructions
- Melt the butter in a large pot over medium heat.
- Add chopped onion, celery, and carrots; sauté for 5 to 7 minutes until tender.
- Stir in sliced mushrooms and minced garlic, cook for about 5 minutes.
- Sprinkle in the flour to form a roux; cook for 1 minute.
- Gradually whisk in chicken stock until smooth.
- Add sliced potatoes, salt, and pepper; bring to a boil, then simmer for 12 to 15 minutes until potatoes are tender.
- Fold in shredded chicken, peas, and corn; simmer for another 5 minutes.
- Stir in heavy cream and parsley; adjust seasoning as needed.
Notes
For a richer flavor, add white wine after cooking the mushrooms. Rotisserie chicken can save time. Customize vegetables to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg