Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 medium carrots, peeled and sliced into rounds
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken stock (halal-certified)
- 2 cups whole milk or heavy cream
- 3 cups cooked chicken, shredded or cubed
- 2 medium Yukon Gold potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for about 5 to 7 minutes until the vegetables are soft.
- Stir in the garlic and cook for another minute until you can smell the wonderful aroma.
- Sprinkle the flour over the cooked vegetables. Stir constantly for 2 minutes to cook out the raw flour taste. This creates the base that thickens your soup.
- Slowly pour in the chicken stock while whisking or stirring briskly to prevent lumps from forming.
- Add the diced potatoes, thyme, and oregano. Bring the mixture to a gentle boil, then turn the heat down to low. Cover and simmer for 15 minutes or until the potatoes are tender.
- Stir in the shredded chicken, milk (or cream), frozen peas, and frozen corn. Let the soup simmer for another 5 to 10 minutes until everything is heated through and the soup has thickened.
- Taste the soup and add salt and pepper as needed. If the soup is too thick, you can add a little more stock.
- Ladle the hot soup into bowls and garnish with fresh parsley before serving.
- Cook Time: Not specified