Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons salted butter
  • 1 cup small-diced carrot
  • 1 cup small-diced celery
  • 1 cup small diced onion
  • 2 cloves garlic (minced)
  • ¼ cup all-purpose flour
  • 4 cups chicken stock
  • 1 ½ cups small diced Yukon gold potatoes
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • 2 cups cooked diced or shredded chicken
  • ½ cup heavy cream
  • 1 cup frozen peas
  • ½ cup frozen corn
  • Biscuits for serving
  • Fresh chopped parsley for garnish (optional)

Instruction

  • In a dutch oven or large stockpot, melt the butter over medium heat.
  • Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, 10 minutes. Then add the garlic, cook for 30 seconds until fragrant, stirring constantly.
  • Add the flour to the pot and mix it in, cook for 1 minute.
  • Pour in the stock and add the potatoes. Season with the bay leaf, thyme, and pepper, stir it until mixed.
  • Bring to a boil reduce the heat to low and simmer for 15 minutes or until the potatoes are tender. Stir occasionally to make sure nothing sticks to the bottom of the pan.
  • Add the cooked chicken, heavy cream, peas, and corn, stir to combine.
  • Bring back to a simmer and simmer for 5 minutes until everything is warmed. Discard the bay leaf. Serve with biscuits and a garnish of fresh parsley, optional.