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Ingredients
Scale
- 5 tablespoons butter
- 1 medium onion, diced
- 1 tablespoon minced garlic (3–4 cloves)
- 3 celery stalks, diced
- ⅓ cup all-purpose flour
- 5 cups chicken broth
- ½ cup dry white wine
- 3 carrots, peeled and sliced
- 4 medium potatoes, cubed
- 2 cups cooked chicken, shredded (or turkey)
- 1 cup corn (fresh, frozen, or canned)
- 1 cup peas (fresh, frozen, or canned)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 bay leaves
- 2 tablespoons parsley (dried or fresh, minced)
- 1 teaspoon poultry seasoning or bouillon
- 1 cup heavy cream
- Biscuits (homemade or canned) for serving
Instructions
- Melt butter in a large sauté pan.
- Sauté onion, garlic, and celery until onions are translucent.
- Sprinkle flour over vegetables and stir for one minute.
- Whisk in chicken broth and wine, stirring continuously.
- Add sliced carrots and cubed potatoes; bring to boil and simmer until tender.
- Add shredded chicken, corn, peas, salt, pepper, bay leaves, parsley, and seasoning; simmer for 10 minutes.
- Stir in heavy cream and remove bay leaves before serving.
Notes
For enhanced flavor, use homemade chicken broth.
Chop vegetables evenly for consistent cooking.
Taste and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 18
- Cholesterol: 75