Creamy Chicken Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
5 cups shredded, cooked chicken
02 -
1/4 cup chopped parsley, plus extra for topping
03 -
1/2 cup heavy cream
04 -
1/3 cup plain flour
05 -
2 celery sticks, finely diced
06 -
8 oz mushrooms, either white or brown, sliced
07 -
1 medium yellow onion, diced (about 1 cup)
08 -
1 cup corn, canned or frozen
09 -
6 cups chicken broth
10 -
1 lb Yukon gold potatoes, peeled and sliced into thin rounds (1/4-inch thick)
11 -
2 medium carrots, sliced into thin circles
12 -
6 Tbsp butter (unsalted)
13 -
1 cup green peas (frozen)
14 -
3 garlic cloves, minced or finely chopped
15 -
1/2 tsp ground black pepper
16 -
3-4 tsp salt, or adjust as needed
# Instructions:
01 -
Melt 6 Tbsp butter in a large pot over medium-high heat. Toss in diced onions, celery, and carrot slices. Stir every so often and cook for 5-7 minutes until softened and slightly golden.
02 -
Add the mushrooms and garlic. Stir and cook for about 5 minutes, giving it an occasional stir until the mushrooms soften up.
03 -
Sprinkle the flour over your sautéed veggies. Keep stirring for about a minute until it blends in and turns lightly golden.
04 -
Pour in the chicken broth along with the potato rounds, 1/2 tsp pepper, and around 3 1/2 tsp salt (taste as you go). Let it come to a boil, then lower the heat to a gentle simmer. Keep partially covered and cook for 12-15 minutes until the potatoes are tender.
05 -
Mix in the shredded chicken, peas, corn, heavy cream, and 1/4 cup of parsley. Simmer for another 5 minutes, or until the peas and corn are cooked through. Give it one last taste to adjust seasoning, then take it off the heat.
# Notes:
01 -
Pair with hot biscuits for a hearty meal everyone will enjoy.