ADVERTISEMENT
Directions
Step 1: Sauté the Vegetables
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
Step 2: Make the Roux
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook off the raw flour taste.
Step 3: Add Broth and Simmer
- Gradually whisk in the chicken broth, stirring constantly to avoid lumps.
- Add the thyme, salt, and pepper. Bring the mixture to a simmer and cook until slightly thickened, about 10 minutes.
Step 4: Add Milk and Chicken
- Stir in the milk or heavy cream, followed by the shredded or diced chicken.
- Add the frozen peas and corn. Continue to cook for another 5-10 minutes, or until the soup is thickened to your liking.
Step 5: Serve
- Taste and adjust the seasoning with more salt and pepper if needed.
- Ladle the soup into bowls, garnish with fresh parsley if desired, and serve with buttery crackers or warm biscuits on the side.
Tips and Tricks
- For Thicker Soup: Use heavy cream instead of milk, or simmer longer until the desired consistency is reached.
- Make It Dairy-Free: Substitute the butter with olive oil and use a plant-based milk alternative, like coconut milk or almond milk.
- Herbs: Fresh thyme or rosemary can be added for extra depth of flavor. You can also top with fresh chives for a pop of color.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth or milk if the soup has thickened.
To freeze, allow the soup to cool completely, then freeze in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
ADVERTISEMENT
