Description
A comforting chicken and vegetable soup made with tender chicken, fresh vegetables, and a creamy broth.
Ingredients
Scale
- 6 Tablespoons salted butter
- 1 medium yellow onion (chopped)
- 3–4 medium carrots (sliced)
- 2 celery ribs (finely chopped)
- 3 cloves garlic (minced)
- 8 ounces white or brown mushrooms (sliced)
- ⅓ cup all-purpose flour
- 6 cups chicken broth
- 2 teaspoons kosher salt (or to taste)
- 1 teaspoon Better than Bouillon roasted chicken bouillon
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- Pinch of oregano and/or cayenne pepper (optional)
- 1 ½ lbs yukon gold potatoes (diced large about 1/2″ thick (about 4–5 medium potatoes))
- 2 boneless, skinless chicken breasts ((about 1 pound) or 5 cups cooked, shredded chicken)
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup heavy cream
- ¼ cup finely chopped fresh parsley (+ more for garnish)
- warm buttermilk biscuits
Instructions
- In a large dutch oven or pot over medium-high heat, melt the butter. Add the chopped onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened slightly.
- Add the garlic and mushrooms. Cook for another another 5 minutes, stirring occasionally.
- Sprinkle the flour over the sauteed vegetables and stir. Cook for 1 minute while stirring.
- Add the chicken broth, chicken, potatoes, salt, chicken bouillon, thyme, pepper, and pinch of oregano or cayenne pepper, if using. Bring to a boil, then reduce the heat to medium-low, partially cover, and simmer for 12 to 15 minutes until the potatoes are fork tender.
- Add the frozen peas, corn, heavy cream, and parsley. Continue to simmer for about 5 minutes until the veggies and potatoes are tender and cooked through. Taste and adjust the seasoning as needed, then serve with warm buttermilk biscuits.
Notes
- This soup is best served fresh but can also be stored in the refrigerator for up to 3 days.
- You can add more vegetables like green beans or bell peppers for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg