Ingredients
Method
Preparation & Cooking Steps
- Melt unsalted butter in a large Dutch oven or heavy-bottom stockpot over medium heat. Add the diced onion, carrots, and celery (the mirepoix). Sauté for 6 to 8 minutes until softened and fragrant.
- Stir in the minced garlic, fresh thyme, rosemary, and poultry seasoning. Cook for 60 seconds until intensely aromatic.
- Sprinkle the flour evenly over the vegetables. Stir constantly for 2 minutes to coat the aromatics and cook out the raw flour taste.
- Slowly pour in the chicken broth in a steady stream, whisking continuously to ensure a silky, lump-free emulsion. Add the diced Yukon Gold potatoes, salt, and black pepper.
- Bring the soup to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
- Stir in the shredded chicken, frozen sweet peas, corn, and heavy cream. Simmer gently for another 3 to 4 minutes until thoroughly warmed through and velvety thick.
- Taste and adjust salt or black pepper as needed. Ladle steaming bowls garnished with fresh parsley and serve with warm golden puff pastry biscuits or crusty sourdough.