Description
A hearty and creamy chicken soup filled with fresh vegetables, perfect for a cozy meal.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium yellow onion (chopped)
- 2 ribs celery (diced)
- 2 medium carrots (sliced)
- 1 cup mushrooms (chopped)
- 2 cloves garlic (minced)
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 cups Yukon gold potatoes (peeled and cubed)
- 3 cups cooked chicken (shredded (rotisserie works great))
- 1 cup heavy cream
- 3/4 cup frozen peas
- 3/4 cup frozen corn
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley (chopped)
Instructions
- Melt butter in a large Dutch oven over medium heat. Add onion, celery, carrots, and mushrooms. Sauté for 7 minutes until softened.
- Add garlic and stir for 1 more minute until fragrant.
- Sprinkle the flour over the vegetables. Stir constantly for 2 to 3 minutes until everything is coated and the raw flour cooks off.
- Slowly pour in chicken broth while stirring continuously. Add potatoes and bring to a gentle simmer. Cook uncovered for 12 minutes until the potatoes are fork tender.
- Stir in shredded chicken, peas, corn, and heavy cream. Simmer for 5 more minutes.
- Add parsley, salt, and pepper. Taste and adjust seasoning as needed. Remove from heat and let rest for 10 minutes before serving to allow flavors to deepen.
Notes
- This soup pairs well with crusty bread or a light salad.
- For a vegetarian version, substitute chicken with chickpeas or other protein sources.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 90mg