Ingredients
Scale
- 2 tablespoons butter or olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 3 medium carrots, diced
- 2 celery stalks, chopped
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 cup all-purpose flour (or gluten-free flour blend)
- 4 cups low-sodium chicken broth
- 1 cup milk or unsweetened almond milk
- 1/2 cup heavy cream or coconut cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add Garlic & Seasoning: Stir in garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant.
- Make a Roux: Sprinkle flour over the veggies and stir well to coat. Cook for 2-3 minutes to remove the raw flour taste.
- Add Broth: Gradually whisk in chicken broth to avoid lumps. Bring to a simmer.
- Creamy Base: Stir in milk and heavy cream. Simmer for 5 minutes until slightly thickened.
- Add Chicken & Veggies: Stir in shredded chicken, peas, and corn. Simmer another 5-7 minutes.
- Final Touch: Taste and adjust seasoning. Garnish with fresh parsley.
- Serve: Ladle into bowls and pair with bread, biscuits, or crackers.
Notes
- Make It Dairy-Free: Use olive oil, almond milk, and coconut cream.
- Gluten-Free: Use a gluten-free flour blend.
- Add Potatoes: Dice and add them with the carrots for extra heartiness.
- Spicy Twist: A pinch of cayenne or red pepper flakes for heat.