Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, diced
- 3 carrots, peeled and sliced into rounds
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk or heavy cream
- 1.5 lbs chicken breast, cut into small bite-sized pieces
- 2 large gold potatoes, peeled and diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Place a large pot over medium heat and melt the butter. Add the onion, carrots, and celery. Cook for about 5 to 7 minutes until the onions are translucent and the vegetables begin to soften.
- Stir in the minced garlic and cook for just one minute until it smells fragrant.
- Sprinkle the flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste. This will look like a thick paste.
- Slowly pour in the chicken broth, one cup at a time. Whisk or stir well after each addition to ensure there are no lumps.
- Add the diced chicken, potatoes, thyme, and rosemary. Season with a pinch of salt and pepper.
- Bring the soup to a gentle boil, then turn the heat down to low. Cover the pot and simmer for 15 to 20 minutes, or until the potatoes are soft and the chicken is fully cooked.
- Stir in the milk or heavy cream and the frozen peas. Let the soup cook for another 5 minutes until the peas are heated through and the soup has thickened.
- Taste the soup and add more salt or pepper if needed. Garnish with fresh parsley before serving.
- Cook Time: Not specified