Description
A comforting and creamy chicken potato soup that’s perfect for chilly evenings.
Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped (about 1 cup)
- 2 medium carrots, thinly sliced
- 2 celery stalks, finely chopped
- 8 ounces white or brown mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3 to 4 teaspoons salt, or to taste
- 1/2 teaspoon black pepper
- 1 pound Yukon gold potatoes, peeled and sliced into 1/4-inch rounds
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, finely chopped (plus more for garnish)
Instructions
- In a large soup pot or Dutch oven, melt the butter over medium-high heat. Add the chopped onion, carrots, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables soften and turn slightly golden.
- Stir in the mushrooms and minced garlic. Cook for an additional 5 minutes, allowing the mushrooms to become tender.
- Sprinkle in the flour, continuously stirring for about 1 minute until golden and forming a roux.
- Pour in the chicken stock, then add the sliced potatoes, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cover partially and cook for 12 to 15 minutes, or until the potatoes are easily pierced with a fork.
- Stir in the shredded chicken, peas, corn, heavy cream, and parsley. Simmer for an additional 5 minutes.
- Check the seasoning and adjust if necessary. Garnish with extra parsley before serving.
Notes
Pair with sourdough bread or a side salad. Store leftovers in the fridge for up to 3 days or freeze for longer storage.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Simmering
- Cuisine: American