Ingredients:

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 large carrots, peeled and sliced into half-moons
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 medium Yukon Gold potatoes, diced into 1/2-inch cubes
  • 1 teaspoon dried thyme
  • 1 whole bay leaf

Instructions:

  1. Melt the butter. Place your 4 tablespoons of unsalted butter in the pot over medium heat until it is bubbling and frothy. Note: Bubbling butter means the water is evaporating, making room for the vegetables.
  2. Sauté the aromatics. Add the diced onion, carrots, and celery to the butter. Cook for 6 to 8 minutes until the onions are translucent and shimmering.
  3. Infuse the garlic. Stir in the 3 cloves of minced garlic. Cook for exactly 60 seconds until you smell a strong, sweet aroma.
  4. Create the roux. Sprinkle the 1/3 cup of all purpose flour over the vegetables. Stir constantly for 2 minutes until the flour turns a pale golden color. Note: This step is crucial for removing the raw flour taste.
  5. Whisk in the broth. Slowly pour in the 4 cups of chicken broth while whisking vigorously until the mixture is smooth and no lumps remain.
  6. Add the potatoes and herbs. Toss in the 2 diced Yukon Gold potatoes, the teaspoon of dried thyme, and the bay leaf. Bring the liquid to a gentle boil until you see steady, small bubbles breaking the surface.
  7. Simmer for tenderness. Reduce the heat to low and simmer for 10 to 12 minutes until the potatoes are easily pierced with a fork.
  8. Incorporate the chicken and milk. Stir in the 3 cups of cooked chicken and the 1 cup of whole milk. Add the cup of frozen peas and corn.
  9. Final thickening. Simmer for 5 more minutes until the soup has thickened and the peas are bright green.
  10. Season and serve. Remove the bay leaf. Stir in the 1 teaspoon of salt and 1/2 teaspoon of black pepper until the flavors are perfectly balanced to your liking. > Chef's Note: If you have a few extra minutes, try adding a tiny pinch of freshly grated nutmeg when you pour in the milk. It is a classic rustic baking secret that makes the creaminess feel much deeper without adding extra fat. Vegetarian Soup Dumplings for 5 Servings — Learn to make authentic Vegetarian Soup Dumplings using plant-based setting a...Chicken Chow Mein in 30 Minutes with Silky Velveted Chicken — Master authentic Chicken Chow Mein with this easy recipe. Learn classic Chick...Purple Black Bean Soup Recipe in 30 Minutes — Master this vibrant purple black bean soup recipe with our step-by-step guide... $img_2$