Ingredients
Equipment
Method
- In a large Dutch oven or soup pot, melt the butter over medium-high heat. Add chopped onion, celery, and sliced carrots, and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
- Stir in the mushrooms and garlic. Cook for another 5 minutes, stirring occasionally, until the mushrooms have softened.
- Sprinkle in the flour and stir constantly for about 1 minute, until the flour turns golden.
- Add the chicken stock, sliced potatoes, salt, and black pepper. Bring everything to a boil, then reduce the heat to a simmer. Partially cover and cook for 12–15 minutes, or just until the potatoes are tender.
- Stir in the shredded chicken, peas, corn, whipping cream, and parsley. Let the soup return to a gentle simmer and cook for another 5 minutes, until the peas and corn are heated through and tender. Taste and adjust salt and pepper if needed, then remove from heat. Garnish with additional parsley if desired.
Nutrition
Notes
Feel free to use rotisserie chicken or leftover cooked chicken to speed up prep. You can swap Yukon gold potatoes for other waxy potatoes, or use a mix of vegetables depending on what you have on hand. The soup thickens as it sits; add a splash of broth to loosen leftovers. It's best fresh, but leftovers keep well in the fridge for up to 3 days. Stir in extra parsley before serving for a fresh touch, and serve with warm bread or biscuits if desired.