Ingredients
Equipment
Method
Prep Your Aromatics (Our Signature Flavor Builder)
- Drizzle your small-diced carrots, celery, and onion lightly with olive oil. Place them directly into your cold Dutch oven or large stockpot. Roast them over medium-high heat on the stovetop, stirring occasionally, until they begin to soften and lightly caramelize, developing a profound sweetness. Once they’ve achieved this color and tenderness, remove them from the pot and set aside. Melt the 4 tablespoons of salted butter in the same Dutch oven over medium heat.
Sauté Mirepoix & Deglaze for Depth
- Add the *already roasted* carrot, celery, and onion back into the melted butter in the pot, stirring briefly to combine and warm them through. Next, add the 2 cloves of minced garlic. Cook for exactly 30 seconds until incredibly fragrant, stirring constantly to ensure it doesn't burn. Immediately after the garlic is aromatic, pour in a splash of dry white wine to deglaze the pot, scraping up all those delicious browned bits from the bottom.
Build the Roux
- Sprinkle the ¼ cup of all-purpose flour over the vegetables in the pot. Stir it in thoroughly, ensuring it coats everything. Cook for 1 minute, stirring constantly, to cook out the raw flour taste and create a smooth roux.
Simmer for Flavor Infusion
- Gradually pour in the 4 cups of chicken stock, whisking continuously to prevent any lumps. Add the 1 ½ cups of small diced Yukon gold potatoes, the bay leaf, ½ teaspoon of dried thyme, and ½ teaspoon of black pepper. Stir until all ingredients are well combined.
- Bring the soup to a full boil, then immediately reduce the heat to low for a gentle simmer (just small, gentle bubbles). Simmer for 15 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally during this time.
Finish with Creamy Goodness
- Once the potatoes are tender, stir in the 2 cups of cooked diced or shredded chicken, ½ cup of heavy cream, 1 cup of frozen peas, and ½ cup of frozen corn. Stir gently to combine.
- Bring the soup back to a gentle simmer for another 5 minutes to ensure everything is warmed through and the flavors meld beautifully. Discard the bay leaf before serving.
Nutrition
Notes
Pro Tips: Pre-roast mirepoix for deep flavor, deglaze with dry white wine, and cook minced garlic for exactly 30 seconds. Ensure consistent dicing and gentle simmering. For storage, refrigerate up to 4 days or freeze for a month; reheat gently with extra stock if needed. Serve with biscuits. Nutrition information is estimated based on common ingredients and serving sizes and may vary.