Ingredients
Scale
- 6 Tbsp unsalted butter
- 1 medium yellow onion (1 cup chopped)
- 2 medium carrots (thinly sliced into rings)
- 2 celery sticks (finely chopped)
- 8 oz white or brown mushrooms (sliced)
- 3 garlic cloves (minced)
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3–4 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces)
- 5 cups cooked chicken (shredded)
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/2 cup whipping cream
- 1/4 cup parsley (finely chopped, plus more for garnish)
Instructions
- Heat a dutch oven or soup pot over medium/high heat and melt butter.
- Add chopped onion, celery, and carrots. Sauté for 5-7 minutes until softened.
- Add mushrooms and garlic. Sauté for another 5 minutes.
- Stir in flour and cook for 1 minute.
- Pour in chicken stock, add potatoes, salt, and pepper. Bring to a boil, then simmer for 12-15 minutes until potatoes are tender.
- Add shredded chicken, peas, corn, cream, and parsley. Simmer for 5 more minutes.
- Adjust seasoning if needed and serve.
Notes
- Use leftover rotisserie chicken for convenience.
- Store leftovers in the fridge for up to 3 days.
- Reheat gently to prevent the cream from separating.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 85mg