Ingredients
Scale
- 2 lbs chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 large potatoes, peeled and diced into small cubes
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
Instructions
- Place a large pot or Dutch oven over medium heat and melt the butter.
- Add the diced onion to the pot and sauté for about 5 minutes until it is soft and translucent.
- Add the minced garlic and cook for 1 more minute until you can smell the aroma.
- Stir in the flour and cook for 2 minutes, stirring constantly to create a smooth paste without browning it.
- Slowly pour in the chicken broth while whisking continuously to prevent any lumps from forming.
- Add the diced potatoes, dried thyme, and dried rosemary. Bring the liquid to a gentle boil.
- Lower the heat and let the soup simmer for 12 to 15 minutes, or until the potatoes are tender when pierced with a fork.
- Stir in the shredded chicken and the frozen mixed vegetables.
- Pour in the heavy cream and stir well to combine. Let the soup simmer for another 5 minutes until it thickens to your liking.
- Season the soup with salt and black pepper to taste. Serve hot and enjoy!
- Cook Time: 40 minutes