Ingredients:

  • 60g unsalted butter
  • 1 large yellow onion, finely diced
  • 3 medium carrots, peeled and sliced
  • 2 stalks celery, diced
  • 6 cloves garlic, minced
  • 1 tbsp fresh thyme, minced
  • 1 tsp fresh rosemary, finely chopped
  • 700g boneless skinless chicken thighs, cut into 1-inch cubes
  • 300g Yukon Gold potatoes, diced into 1/2 inch cubes
  • 150g frozen peas
  • 150g frozen corn
  • 60g all-purpose flour
  • 1.2 liters low-sodium chicken stock
  • 120ml heavy cream
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp poultry seasoning

Instructions:

  1. Melt the butter in a Dutch oven over medium heat. Once foaming, add the onion, carrots, and celery. Sauté for 6 minutes until the onions are translucent and the carrots begin to soften.
  2. Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute until the garlic is fragrant but not browned to bloom the aromatics.
  3. Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw starch taste until the flour smells slightly nutty.
  4. Slowly whisk in the chicken stock, one cup at a time, ensuring a smooth emulsion with no lumps.
  5. Add the cubed chicken, potatoes, salt, pepper, and poultry seasoning. Bring the mixture to a gentle simmer and cook until the chicken is cooked through and potatoes are tender.
  6. Stir in the frozen peas, frozen corn, and heavy cream. Heat through for 5 minutes until the soup is thick and velvety. Adjust seasoning to taste before serving.