Ingredients
Scale
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped (about 1 cup)
- 2 medium carrots, thinly sliced into rings
- 2 celery sticks, finely chopped
- 8 ounces white or brown mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3–4 teaspoons salt (or to taste)
- 1/2 teaspoon black pepper
- 1 pound Yukon gold potatoes, peeled and sliced into 1/4-inch thick pieces
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/2 cup whipping cream
- 1/4 cup parsley, finely chopped, plus more for garnish
Instructions
- In a large pot, melt butter over medium heat.
- Add chopped onion, carrots, celery, and mushrooms; cook until vegetables are tender, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over vegetables and stir to coat; cook for 2 minutes to remove raw flour taste.
- Gradually whisk in chicken stock, ensuring no lumps form.
- Add salt, pepper, and sliced potatoes; bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in shredded chicken, frozen peas, and corn; cook until heated through, about 5 minutes.
- Remove from heat and stir in whipping cream and chopped parsley.
- Adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with extra parsley.
Notes
For a richer flavor, use homemade chicken stock and freshly shredded chicken. This soup pairs well with warm biscuits or crusty bread. Leftovers reheat well and thicken, so add a splash of stock or cream when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 900
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
- Cholesterol: 90