Ingredients
Scale
- 1 Tbsp olive oil
- 1/2 cup diced onion
- 2 celery stalks, diced
- 1 clove minced garlic
- 3 carrots, peeled and diced
- 3 medium russet potatoes, peeled and diced
- 4 cups chicken broth, divided
- 1 cup water
- 1/2 cup butter
- 1/2 cup flour
- 1 cup frozen corn
- 1/2 cup frozen peas
- 1 bay leaf
- 1 tsp dried parsley
- 1 tsp poultry seasoning
- 1/4 tsp pepper
- 1 tsp salt
- 1 cup milk
- 1/2 cup heavy cream
- 2 cups cooked and shredded chicken
Instructions
- In a large sauce pan, heat the oil over medium heat. Add the onion and celery and cook for 2-3 minutes. Add the garlic and cook for 1 minute. Add the carrots and potatoes, season with salt and pepper. Sauté for 5 minutes. Add in 1 cup of the chicken broth and the 1 cup of water and simmer for about 5 minutes until the vegetables are tender.
- In a stock pot, add the butter and melt over medium heat. Then whisk in the flour. Take a couple of minutes, whisking occasionally, letting the roux simmer and bubble. Slowly whisk in the remaining 3 cups of chicken broth and add the water. Add the frozen corn, peas, bay leaf, parsley, poultry seasoning, pepper and salt.
- Add the vegetables to the stock pot and bring to a low boil. Stir in the milk and cream. Add the chicken. Let simmer until all the vegetables are cooked through. Serves 6.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: chicken
- Method: Stove Top
- Cuisine: American
