Description

Soup is great in any weather but especially during the cold months. Serve this creamy and thick satisfying with biscuits, if you wish.

Ingredients

• 1/3 c. unsalted butter
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and chopped
• 3 celery stalks, thinly sliced
• 5 garlic cloves, minced
• 1/3 c. all-purpose flour
• 6 c. chicken stock
• 1 lb. Yukon gold potatoes, peeled and cut into 1/2 inch cubes
• 2 t. fresh thyme
• 2 t. kosher salt
• 1 t. black pepper
• 4 c. cooked, shredded chicken (from about 1 rotisserie chicken)
• 1 c. frozen peas
• 1 c. frozen corn
• 1/2 c. milk
• 1/2 c. heavy cream
• 1/4 c. chopped parsley

Steps

1. In a large Dutch oven over medium-high heat, add butter. When butter is melted and bubbling, add onion, carrots, and celery; cook, stirring occasionally, until veggies are tender, 7 - 10 minutes. Stir in garlic and flour; cook, stirring constantly, for 2 minutes. Slowly stir in the chicken stock. Add potatoes, thyme, salt, and pepper.
2. Bring mixture to a boil over medium-high heat; reduce to medium heat; cook, stirring frequently, until potatoes are tender and soup begins to thicken, about 15 - 20 minutes.
3. Stir in chicken, peas, corn, milk, and heavy cream. Bring soup back to a boil over medium heat; reduce heat to medium-low; simmer 5 - 10 minutes.