Ingredients
- 5 tablespoons unsalted butter
- 1 medium yellow onion diced
- 3 medium carrots peeled and diced
- 2 large celery stalks diced
- 4 garlic cloves minced
- 5 tablespoons all-purpose flour
- 6 cups chicken broth
- 16 ounces Yukon Gold potatoes peeled and diced into 1/2-inch cubes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon ground black pepper
- 3 1/2 cups chicken cooked and shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup half-and-half
- Chopped fresh parsley optional, for garnish
Instructions
- Heat the butter in a large pot over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are soft, about 7 minutes.
- Add the flour while stirring continuously for 1 minute. Slowly whisk in the chicken broth to prevent lumps.
- Add the diced potatoes, dried thyme, dried oregano, dried rosemary, salt, and pepper. Bring the mixture to a simmer and cook until the potatoes become tender and the flavors meld, about 15-20 minutes.
- Add the shredded chicken, peas, corn, and half-and-half. Let the soup simmer for a few more minutes. Taste and adjust the seasoning as necessary. If the soup is too thick, add some more broth to help thin it out.
- Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve hot with a side of biscuits if you like.