Chicken Pot Soup (Print Version)
# Ingredients:
01 -
4 tbsp salted butter.
02 -
1 cup finely chopped carrots.
03 -
1 cup diced celery.
04 -
1 cup chopped onion.
05 -
2 garlic cloves, finely minced.
06 -
1/4 cup plain flour.
07 -
4 cups chicken broth.
08 -
1 1/2 cups diced Yukon potatoes.
09 -
1 dried bay leaf.
10 -
1/2 tsp thyme (dried).
11 -
1/2 tsp ground black pepper.
12 -
2 cups cooked, diced chicken.
13 -
1/2 cup heavy whipping cream.
14 -
1 cup peas (frozen).
15 -
1/2 cup frozen corn.
16 -
Warm biscuits for the side.
17 -
Chopped parsley for garnish.
# Instructions:
01 -
Over medium heat, melt the butter in a dutch oven. Toss in the onion, carrots, and celery. Stir occasionally, cooking until softened and slightly golden—takes about 10 minutes.
02 -
Toss in the minced garlic and stir for around 30 seconds, just until it smells amazing.
03 -
Sprinkle in the flour and mix well. Let it cook for about 1 minute while stirring constantly.
04 -
Pour in the chicken broth, toss in potatoes, thyme, bay leaf, and black pepper. Increase heat until it’s boiling, then lower to a simmer. Cook for 15 minutes or until potatoes are soft.
05 -
Add your diced chicken, frozen peas, corn, and cream. Let it heat on low for another 5 minutes. Don’t forget to take out the bay leaf before enjoying!
06 -
Scoop the soup into bowls. Add a sprinkle of parsley on top if you’d like. Serve with warm biscuits for dipping on the side.
# Notes:
01 -
You can swap the cream for milk or half-and-half.
02 -
Keeps great in the freezer for future meals.