Easy Chicken Soup (Print Version)
# Ingredients:
01 -
6 tablespoons of butter.
02 -
A cup of diced yellow onion.
03 -
Two carrots, sliced thin.
04 -
A couple of celery stalks, chopped into small bits.
05 -
Half a pound of mushrooms, sliced up.
06 -
Three garlic cloves, finely minced.
07 -
A third of a cup of all-purpose flour.
08 -
Six cups of chicken stock.
09 -
Three to four teaspoons of salt.
10 -
Half a teaspoon of black pepper.
11 -
A pound of Yukon Gold potatoes, thinly sliced.
12 -
Shredded chicken, about five cups worth.
13 -
A cup of frozen green peas.
14 -
A cup of sweet corn kernels.
15 -
Half a cup of heavy whipping cream.
16 -
A quarter cup of freshly minced parsley.
# Instructions:
01 -
Warm up the butter in a large pot. Toss in the onion, celery, and carrots, and cook them for 5 to 7 minutes until golden and soft.
02 -
Throw in the garlic and mushrooms, and let them cook for another five minutes.
03 -
Stir the flour in and let it cook for about a minute, stirring often, until it turns golden.
04 -
Pour in the broth and toss in the potatoes, pepper, and some salt. Bring it to a boil, then reduce to low heat. Cook with the lid half-on for around 12-15 minutes, until the potatoes are tender.
05 -
Add the chicken, cream, parsley, peas, and corn to the pot. Let it simmer for about 5 minutes. Adjust the seasoning to taste with more salt and pepper.
# Notes:
01 -
Sprinkle some parsley on top before serving.
02 -
You can store this in the fridge up to 3 days, or freeze it for later.
03 -
Cut back on the cream if you want a lighter option.