Ingredients
- ⅓ cup unsalted butter
- 1 medium diced yellow onion
- 3 medium carrots peeled and chopped
- 3 sliced celery stalks
- 5 minced garlic cloves
- ⅓ cup all-purpose flour
- 6 cups chicken stock
- 1 pound gold potatoes peeled and cut into ½-inch cubes
- 2 teaspoons thyme
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 4 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup frozen corn (56427000)
- ½ cup milk
- ½ cup heavy cream
- ¼ cup chopped parsley (optional)
Directions
- In a skillet over medium heat, add the butter. Once the butter is melted and bubbling, add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 7 to 10 minutes.
- In a large soup pot, add the vegetables from the skillet and add the potatoes, thyme, salt, and pepper. Slowly stir in the chicken stock.
- Stir in the garlic and flour. Cook, stirring constantly, for 2 minutes. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-medium low and cook, stirring frequently, until the potatoes are tender and the soup begins to thicken, about 15 to 20 minutes.
- Stir in the chicken, peas, corn, milk, and heavy cream. Bring the soup back to a boil over medium heat. Reduce the heat to medium and simmer for 5 to 10 minutes more. Stir in the parsley (optional) just before serving.
- Serve with biscuits or bread if desired.