soup

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and cubed
• 1 cup broccoli florets
• 1 cup frozen peas
• 2 cups cooked shredded chicken
• 4 cups (950 ml) chicken broth
• 1 cup (240 ml) whole milk
• ½ cup (120 ml) heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ½ teaspoon black pepper

Optional Garnish

• Chopped fresh parsley
• Grated Parmesan cheese
• Cracked black pepper
• Crusty bread or dinner rolls

Instructions

1. Heat the butter and olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until softened.
3. Stir in the garlic and cook for 30 seconds, until fragrant.
4. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
5. Gradually whisk in the chicken broth until smooth.
6. Add the potatoes, thyme, parsley, salt, and pepper. Bring to a gentle boil.
7. Reduce the heat and simmer for 15 minutes, or until the potatoes are almost tender.
8. Stir in the broccoli, peas, and shredded chicken. Simmer for another 5–7 minutes.
9. Add the milk and heavy cream, stirring gently. Heat until warmed through, but do not boil.
10. Taste and adjust the seasoning if needed.
11. Serve hot, garnished with fresh parsley and Parmesan cheese if desired.

Tips

• Rotisserie chicken makes this soup quick and convenient.
• Add corn, green beans, or spinach for extra vegetables.
• For a thicker soup, mash a few cooked potatoes directly into the broth.
• For a lighter version, replace the heavy cream with additional milk.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze before adding the milk and cream for best results. Freeze for up to 3 months.
• Reheating: Warm gently over medium-low heat, stirring occasionally. Avoid boiling to keep the soup creamy.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6