Who’s ready for some comfort food?! I’ve been dreaming of this soup for about a year now and finally decided to make it. I wish I could take credit for such a delicious dish, but Jaclyn from Cooking Classy, provided an impeccable recipe which I stuck pretty close to when making my own. It’s creamy, rich, hearty, and perfect for the chilly days ahead!
Recipe adapted from Cooking Classy
(makes 4-6 servings)
½ cup (1 stick) unsalted butter, divided
1 cup chopped yellow onion (half of a large onion)
1 cup peeled and chopped carrots (2 large carrots)
1 cup chopped celery (3 stalks)
2 cups peeled and diced red potatoes (2-3 medium sized potatoes)
2 cups chicken broth
¼ fresh Italian flat leaf parsley, finely chopped
1 small sprig of rosemary, stem removed and leaves finely chopped
¼ tsp dried thyme
Salt and freshly ground pepper to taste
2 Tbs olive oil
1 ½ – 2lbs boneless skinless chicken breasts
1 cup fresh, frozen, or canned peas
2 ½ cups milk
¼ cup + 2 Tbs all-purpose flour
½ cup heavy cream
Juice from half a lemon
And if you don’t want to make biscuits, Chicken in a Biskit crackers are amazing with this
(1.) In a large pot, melt ¼ cup of butter over medium heat. Add onion, carrot, and celery and sauté for 2-3 minutes. (2.) Add potatoes, chicken broth, parsley, rosemary, and thyme. Season with salt and pepper and stir to mix. Bring soup to a boil over high heat and then reduce to a simmer. Press veggies down into the brother, cover the pot, and let it cook, stirring occasionally, for 20-25 minutes or until potatoes are tender.
(3.) Meanwhile, heat the two tablespoons of olive oil in a large skillet over medium heat. When hot, add chicken breasts. Season with a bit of salt and pepper and let them cook for 3-4 minutes. Flip them and cook another 3-4 minutes before reducing heat to low-medium setting. Allow chicken to cook another 8-10 minutes, flipping occasionally or until thoroughly cooked. Since we’ll be chopping the chicken into bite sized chunks anyway, you can cut into the chicken to ensure that it’s thoroughly cooked. When finished, transfer chicken to a plate and cut up into small chunks. (4.) When soup is finished cooking, reduce heat to low, and stir in chicken and peas.
(5.) In a medium saucepan over medium heat, melt remaining ¼ cup of butter. Stir in flour and cook mixture for 1 minute, stirring constantly. (6.) Slowly whisk in milk and whisk until smooth. Season with salt and pepper. (7.) Bring mixture to a boil, stirring constantly, then remove from heat and stir in heavy cream. (8.) Pour mixture into the soup and stir in lemon juice until ingredients are completely mixed.
Serve with biscuits or crackers.