A comforting blend of chicken, vegetables, and creamy broth, perfect for warming up chilly evenings around the table.
# What You'll Need:
→ Chicken
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup frozen peas
05 - 1 cup Yukon gold potatoes, peeled and diced
06 - 1 cup yellow onion, finely chopped
07 - 2 cloves garlic, minced
→ Soup Base
08 - 4 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1 cup heavy cream
11 - 1/4 cup unsalted butter
12 - 1/4 cup all-purpose flour
→ Seasonings
13 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried parsley
15 - 1 bay leaf
16 - 1/2 teaspoon black pepper
17 - 1 teaspoon kosher salt, or to taste
→ Optional Topping
18 - 1 sheet puff pastry, cut into squares and baked per package instructions
# Steps to Follow:
01 - Melt unsalted butter in a large Dutch oven or soup pot over medium heat. Add onion, carrots, celery, and Yukon gold potatoes. Sauté for 5 to 6 minutes until vegetables are just beginning to soften.
02 - Stir in minced garlic and cook for 1 minute until aromatic.
03 - Sprinkle all-purpose flour over the sautéed vegetables. Stir constantly for 2 minutes to form a smooth roux.
04 - Gradually whisk in low-sodium chicken broth, ensuring no lumps remain. Add bay leaf, thyme, dried parsley, kosher salt, and black pepper. Bring to a gentle simmer.
05 - Simmer for 10 minutes, allowing potatoes to become fork-tender.
06 - Stir in cooked diced or shredded chicken and frozen peas.
07 - Reduce heat to low. Stir in whole milk and heavy cream. Simmer uncovered for 5 to 8 minutes, stirring occasionally, until soup is creamy and heated through. Do not allow to boil.
08 - Remove bay leaf, taste, and adjust seasoning if needed. Ladle soup into bowls and garnish each serving with baked puff pastry squares if desired.
