Serves: 6
Prep: 15 minutes
Cook: 35–40 minutes
Ingredients
2 tbsp butter
1 medium yellow onion, diced
2 celery stalks, diced
3 medium carrots, sliced
3 cloves garlic, minced
1/3 cup all-purpose flour
4 cups chicken broth
1 cup whole milk
1/2 cup heavy cream
3 cups cooked shredded chicken
1 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp black pepper
1/2 tsp salt, plus more to taste
1/4 tsp poultry seasoning
1 cup frozen peas
1/2 cup corn, optional
1 tbsp fresh parsley, chopped
1–2 tsp lemon juice, optional
Instructions
Sauté the vegetables.
Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion, celery, and carrots. Cook for 6–8 minutes, until the vegetables begin to soften.
Add garlic.
Stir in the minced garlic and cook for about 30 seconds.
Make the creamy base.
Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes. This cooks out the raw flour taste.
Add broth.
Slowly pour in the chicken broth while whisking or stirring continuously to prevent lumps.
Add dairy and seasonings.
Stir in the milk, heavy cream, thyme, parsley, black pepper, salt, and poultry seasoning.
Simmer.
Bring the soup to a gentle simmer. Reduce the heat and cook uncovered for 15–20 minutes, stirring occasionally, until the carrots are tender and the soup has thickened.
Add chicken and vegetables.
Stir in the shredded chicken, peas, and corn if using. Simmer for another 5–7 minutes.
Finish.
Taste and adjust the salt and pepper. A small splash of lemon juice at the end brightens the creamy flavor. Stir in fresh parsley.
Serve hot.
Ladle into bowls and serve with thick, crusty bread, like the one pictured.
For the soup in the photo
To get especially close to that thick, creamy, golden broth, I’d use rotisserie chicken, whole milk plus cream, and let the flour/butter mixture cook until lightly golden before adding the broth. Keep the chicken in fairly large shredded pieces rather than finely shredding it.
Optional upgrade: Add ½ cup of diced potatoes with the carrots and celery for an even heartier, chicken-pot-pie-like soup.
