Creamy, Cozy & Comfort Favorite
Ingredients
From the Image:
2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup potatoes, diced
For the Base & Flavor:
1 medium onion, chopped
2 cloves garlic, minced
1/3 cup all-purpose flour (to thicken)
3 tbsp butter
3 cups chicken broth
1 cup heavy cream or whole milk
1/2 cup frozen peas
1/2 cup corn (optional)
Seasonings: Salt, black pepper, and 1/2 tsp dried thyme.
Instructions
Sauté the Veggies: In a large pot, melt the butter over medium heat. Add the onion, carrots, and potatoes. Cook for about 5–7 minutes until the onions are translucent.
Make the Roux: Stir in the garlic and flour. Cook for 1–2 minutes, stirring constantly, to toast the flour without burning it.
Simmer: Gradually pour in the chicken broth while whisking to avoid lumps. Add the thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes (or until potatoes are tender).
Make it Creamy: Stir in the shredded chicken, peas, corn, and heavy cream. Let it simmer for another 5 minutes until the soup thickens and everything is heated through.
Serve: Taste and adjust seasoning. Serve hot, ideally with crusty bread or flaky biscuits on the side.
