Description
A delicious – comforting – wrap you up in a blanket kind of soup that comes together in under an hour. If you have time I encourage you to make this amazing ciabatta bread to go with it!
Ingredients
Scale
- 6 Tbsp. Unsalted Butter
- 1 Cup Onion, chopped
- 2 Carrots, chopped
- 2 Celery sticks, chopped
- 3 Garlic cloves, minced
- 1/3 Cup Flour
- 5 Cups Chicken Stock
- 3/4 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1 lb. Yukon Gold potatoes, peeled and sliced into 1/4” thick pieces.
- 4 Cups Cooked Chicken, (shredded)
- 1 Cup Frozen Peas
- 1 Cup Corn
- 1/2 Cup Half and half cream
- 1 Bay Leaf
- 1/4 cup parsley, finely chopped, plus more for garnish
EQUIPMENT (Optional)
Instructions
- Melt the butter in a large stock pot or Dutch oven. Add the onion, celery and carrots. Sauté for approximately 4-5 minutes over low/medium heat until they begin to soften. Add the garlic and cook another 30 seconds.
- Add the flour and stir and combine. Continue cooking and stirring for 1-2 minutes.
- Slowly add the chicken stock and whisk to break up any lumps. Add the salt, pepper and bay leaf.
- Next add the potatoes and simmer for 10-12 minutes or until the potatoes are just tender.
- Add the frozen peas and corn. Bring back to a simmer then the half and half and finally the cooked shredded chicken.
- Cook another 10 minutes or until the soup is hot and the chicken is heated through.
- Garnish with fresh parsley.
DEBI’s TIPS:
- To make this even faster, omit the fresh carrot and buy a frozen bag of mixed veggies
- Buy at store bought chicken and shred it instead of cooking your own.
- Add some oregano, thyme or basil to the recipe if you want a little more flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups
