Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 large carrots, peeled and sliced into rounds
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups halal chicken broth
- 1 cup whole milk or heavy cream
- 3 cups cooked chicken, shredded or cubed
- 1 cup frozen peas
- 1/2 cup frozen corn
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Fresh parsley for garnish
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables are soft and the onions are translucent.
- Stir in the minced garlic and cook for just one minute until it becomes fragrant.
- Sprinkle the flour over the cooked vegetables. Stir constantly for about 2 minutes to cook out the raw flour taste. The mixture will look like a thick paste.
- Slowly pour in one cup of the chicken broth while whisking or stirring vigorously to break up any flour clumps. Once smooth, pour in the remaining broth and the milk.
- Add the dried thyme, salt, and black pepper. Bring the liquid to a gentle simmer, stirring occasionally as it begins to thicken.
- Turn the heat down to low. Stir in the shredded chicken, frozen peas, and frozen corn. Let the soup cook for another 5 to 10 minutes until the chicken is heated through and the peas are tender.
- Taste the soup and add more salt or pepper if needed. If the soup is too thick, splash in a little more broth.
- Ladle into warm bowls and garnish with chopped fresh parsley before serving.
- Cook Time: 30 minutes