Ingredients
Equipment
Method
- Sauté the Aromatics: In a large Dutch oven or stock pot, melt the unsalted butter over low to medium heat. Add the chopped onions, celery, and carrots. Sauté the vegetables for approximately 4 to 5 minutes until they begin to soften. Add the minced garlic and cook for an additional 30 seconds until fragrant.6 tablespoons unsalted butter, 1 cup onion, 2 carrots, 2 sticks celery, 3 cloves garlic
- Create the Base: Sprinkle the flour over the sautéed vegetables and stir well to combine. Continue cooking and stirring for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the chicken stock while whisking constantly to ensure there are no lumps.1/3 cup all-purpose flour, 5 cups chicken stock
- Simmer the Potatoes: Season the liquid with sea salt, black pepper, and the bay leaf. Add the sliced Yukon gold potatoes to the pot. Bring the mixture to a gentle simmer and cook for 10 to 12 minutes, or until the potatoes are just tender when pierced with a fork.3/4 teaspoon sea salt, 1/2 teaspoon black pepper, 1 bay leaf, 1 lb Yukon gold potatoes
- Finish the Soup: Stir in the frozen peas, corn, and half and half cream. Add the shredded cooked chicken and bring the soup back to a simmer. Let it cook for another 10 minutes to ensure the chicken is heated through and the flavors are well blended. Remove the bay leaf and garnish with fresh parsley before serving.1 cup frozen peas, 1 cup corn, 1/2 cup half and half cream, 4 cups cooked chicken, 1/4 cup fresh parsley
Notes
To make this soup even faster, you can use a store-bought rotisserie chicken. Another time-saving strategy is to substitute the fresh carrots with a bag of frozen mixed vegetables to eliminate peeling and dicing.
