Ingredients
Equipment
Method
- Melt butter in a large Dutch oven or soup pot over medium-high heat. Stir in the chopped onion, celery, and carrot, and cook, stirring now and then, for 5 to 7 minutes until the vegetables are soft and starting to turn golden.
- Add the sliced mushrooms and minced garlic to the pot. Continue to sauté for another 5 minutes, stirring occasionally until the mushrooms soften.
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly, until the mixture looks slightly golden.
- Pour in the chicken stock. Add the sliced potatoes, salt, and black pepper. Bring the soup to a boil, then lower the heat to a simmer. Partially cover and cook for 12 to 15 minutes, or until the potatoes are just tender.
- Add the shredded chicken, frozen peas, corn, whipping cream, and chopped parsley. Return the soup to a simmer and cook for 5 more minutes, until the peas and corn are heated through and tender. Taste and add more salt and pepper as needed. Remove from heat.
Nutrition
Notes
For a shortcut, use rotisserie chicken or leftover cooked turkey in place of shredded chicken. Slice potatoes evenly so they cook at the same rate and remain tender but intact. To make this gluten-free, substitute flour with a cornstarch slurry added at the end. Store leftovers in an airtight container in the refrigerator for up to 4 days—avoid freezing, as potatoes and cream may separate. Reheat gently on the stovetop, loosening with extra chicken stock if needed. The soup pairs well with biscuits or crusty bread.