Ingredients:

  • 6 tbsp salted butter
  • 1 medium yellow onion, finely diced
  • 3 medium carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 3 cups cooked chicken breast, cubed
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 2 cups Yukon Gold potatoes, peeled and cubed small
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup heavy cream
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Melt the butter in a 6-quart Dutch oven over medium heat.
  2. Add the diced onion, carrots, and celery; sauté for 5–7 minutes until onions are translucent and carrots have softened.
  3. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  4. Sprinkle the all-purpose flour over the vegetables and stir constantly for 2 minutes until the mixture becomes a thick, nutty paste.
  5. Gradually pour in the chicken broth, stirring or whisking vigorously to ensure no flour lumps remain.
  6. Add the cubed potatoes and bring the soup to a gentle boil, then reduce heat to simmer until potatoes are tender.
  7. Stir in the cubed cooked chicken breast, frozen peas, and frozen corn.
  8. Stir in the heavy cream and lemon juice to finish the soup.
  9. Season with salt and cracked black pepper to taste, and garnish with chopped fresh parsley.