Creamy Chicken Soup (Print Version)
# Ingredients:
01 -
6 tablespoons of butter.
02 -
1 cup diced yellow onion.
03 -
2 carrots, sliced thin.
04 -
2 celery stalks, chopped small.
05 -
8 ounces of sliced mushrooms.
06 -
3 minced garlic cloves.
07 -
1/3 cup all-purpose flour.
08 -
6 cups of chicken stock.
09 -
3-4 tablespoons of salt.
10 -
1/2 teaspoon ground black pepper.
11 -
1 pound thinly sliced gold potatoes.
12 -
5 cups of shredded cooked chicken.
13 -
1 cup of frozen peas.
14 -
1 cup of frozen corn kernels.
15 -
1/2 cup heavy whipping cream.
16 -
1/4 cup finely chopped parsley.
# Instructions:
01 -
Warm up butter in a large pot. Toss in onions, carrots, and celery. Sauté for 5-7 minutes until golden and softened.
02 -
Throw in mushrooms and garlic. Cook for another 5 minutes.
03 -
Sprinkle in the flour and stir. Cook it for about a minute so it’s lightly golden.
04 -
Pour in chicken stock. Add the potatoes with some salt and pepper. Let it boil, then lower the heat. Cover halfway and simmer for 12-15 minutes until the potatoes soften.
05 -
Toss in the chicken, peas, corn, parsley, and cream. Let it gently simmer for another 5 minutes. Adjust salt and pepper to your taste.
# Notes:
01 -
Sprinkle extra parsley as garnish.
02 -
Stays fresh for 3 days in the fridge or freeze for later.
03 -
Trying to cut calories? Use less cream.