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Seasonings:
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper, to taste
- 1/4 teaspoon ground nutmeg (optional, for a warm, earthy flavor)
Optional Toppings:
- Buttery biscuits or crusty bread for dipping
- Fresh parsley, chopped
Instructions
Step 1: Sauté the Vegetables
- In a large pot or Dutch oven, melt butter with olive oil over medium heat.
- Add diced onion, carrots, and celery. Cook for about 5-7 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
Step 2: Make the Roux
- Sprinkle the flour over the cooked vegetables and stir until the flour coats the veggies.
- Cook for 1-2 minutes to remove the raw flour taste.
Step 3: Build the Soup Base
- Gradually pour in the chicken broth while stirring continuously to prevent lumps.
- Add milk and cream (if using), stirring to combine.
- Bring the mixture to a gentle simmer and add diced potatoes. Cook for 10-15 minutes, or until the potatoes are tender.
Step 4: Add Chicken and Vegetables
- Stir in the shredded chicken, frozen peas, and corn.
- Add thyme, rosemary, nutmeg (if using), salt, and pepper. Let everything simmer for another 5-7 minutes.
Step 5: Adjust and Serve
- Taste and adjust seasonings as needed.
- Serve hot, topped with a sprinkle of fresh parsley and a side of buttery biscuits or crusty bread.