Easy Chicken Soup (Print Version)
# Ingredients:
01 -
6 tablespoons of butter.
02 -
1 cup chopped yellow onion.
03 -
2 carrots, sliced into rounds.
04 -
2 celery stalks, diced up small.
05 -
8 ounces of mushrooms, cut into slices.
06 -
3 minced garlic cloves.
07 -
1/3 cup all-purpose flour.
08 -
6 cups stock made from chicken.
09 -
3-4 tablespoons of salt.
10 -
1/2 teaspoon of black pepper.
11 -
1 pound of thinly sliced gold potatoes.
12 -
5 cups shredded chicken that’s been cooked.
13 -
1 cup frozen green peas.
14 -
1 cup corn kernels.
15 -
1/2 cup of creamy heavy cream.
16 -
1/4 cup finely chopped parsley leaves.
# Instructions:
01 -
In a big pot, melt the butter and toss in the onions, celery, and carrots. Stir them for 5 to 7 minutes until they soften and brown slightly.
02 -
Stir mushrooms and minced garlic into the pot, cooking for an extra 5 minutes.
03 -
Add the flour and mix well. Let it cook for about a minute until it turns golden in color.
04 -
Pour chicken stock into the pot. Add potatoes, salt, and pepper. Let it boil, then lower the heat. Cover partially and simmer for 12-15 minutes till potatoes soften.
05 -
Stir in chicken, corn, peas, cream, and parsley. Let everything gently simmer for another 5 minutes. Adjust the salt and pepper to your liking.
# Notes:
01 -
Top with some extra parsley for garnish.
02 -
It’ll keep in the fridge for 3 days or you can freeze it.
03 -
Want it lighter? Use less heavy cream.