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Ingredients
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2 tablespoons unsalted butter
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1 onion, chopped
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2 carrots, peeled and chopped
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2 stalks celery, sliced
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1 1/2 tablespoons all-purpose flour
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4 cups chicken broth
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2 cups chopped cooked chicken
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1 large potato, peeled and cubed
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1/3 cup frozen peas
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1/3 cup frozen corn kernels
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1 teaspoon dried parsley flakes
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1/2 teaspoon dried marjoram
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1/2 teaspoon dried thyme
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1/2 cup half-and-half
Directions
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Melt butter in a large soup pot over medium-high heat. Add onion, carrot, and celery. Cook for 5 minutes.
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Stir in flour and cook for 2 minutes. Stir in chicken broth; add chicken, potato, peas, corn, parsley, marjoram, thyme, salt, and black pepper. Bring pot to a boil, reduce heat, and simmer until vegetables are tender, about 25 minutes.
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Stir in half-and-half and simmer until heated through, about 3 minutes. Remove pot from heat and let sit for 10 minutes to thicken.
Cook’s Note
The longer the soup sits off of the heat, the thicker it gets. At 10 minutes, it is the consistency I like, but let it sit longer if you prefer a thicker soup.
Nutrition Facts (per serving)
| 254 | Calories |
| 13g | Fat |
| 21g | Carbs |
| 15g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 254 | |
| % Daily Value * | |
| Total Fat 13g | 16% |
| Saturated Fat 6g | 28% |
| Cholesterol 63mg | 21% |
| Sodium 873mg | 38% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 3g | 11% |
| Total Sugars 5g | |
| Protein 15g | 30% |
| Vitamin C 9mg | 10% |
| Calcium 65mg | 5% |
| Iron 2mg | 11% |
| Potassium 566mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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