Ingredients
Scale
- 6 tablespoons (85g) unsalted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, finely chopped
- 2 carrots, sliced
- 8 ounces (227g) mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup (40g) all-purpose flour
- 6 cups (1.5 liters) chicken stock
- 1 pound (450g) Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 5 cups (700g) cooked chicken, shredded
- 1 cup (150g) frozen peas
- 1 cup (150g) frozen corn
- 1/2 cup (120ml) heavy whipping cream
- 1/4 cup (15g) parsley, chopped
- 3 1/2 teaspoons salt (to taste)
- 1/2 teaspoon black pepper
Instructions
- Melt butter in a large pot over medium heat. Add chopped onion, celery, and sliced carrots; sauté for 5-7 minutes until softened.
- Stir in the sliced mushrooms and minced garlic; Cook for another 5 minutes until softened.
- Stir in the flour and cook for 1 minute to form a light roux.
- Slowly whisk in the chicken stock, ensuring there are no lumps from the roux.
- Add the sliced Yukon Gold potatoes, salt, and black pepper. Bring the mixture to a boil.
- Reduce the heat to a simmer and cook for 12-15 minutes until the potatoes are tender.
- Stir in the shredded chicken, frozen peas, and corn; simmer for an additional 5 minutes until heated through.
- Stir in the heavy cream and chopped parsley; adjust seasoning to taste and simmer another 1-2 minutes before serving.
Notes
This soup can be made a day in advance; it tastes even better after the flavors meld together overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: N/A