Ingredients:

• 6 Tbsp unsalted butter: Provides a rich base for the soup.
• 1 medium yellow onion (1 cup chopped): Adds a sweet and savory flavor.
• 2 medium carrots, thinly sliced into rings: Adds sweetness and color.
• 2 celery sticks, finely chopped: Enhances the soup’s flavor with its mild earthiness.
• 8 oz white or brown mushrooms, sliced: Adds umami and a meaty texture.
• 3 garlic cloves, minced: Adds a fragrant, savory note.
• 1/3 cup all-purpose flour: Used to thicken the soup and give it a creamy consistency.
• 6 cups chicken stock: The base of the soup, providing depth of flavor.
• 3-4 tsp salt (or to taste): Enhances the overall flavor of the soup.
• 1/2 tsp black pepper: Adds a touch of heat and depth.
• 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces: Adds heartiness and creaminess to the soup.
• 5 cups cooked chicken (shredded): Provides protein and makes the soup more filling.
• 1 cup frozen peas: Adds a pop of color and sweetness.
• 1 cup corn (frozen or canned): Adds a touch of sweetness and texture.
• 1/2 cup whipping cream: Ensures the soup is rich and creamy.
• 1/4 cup parsley, finely chopped (plus more for garnish): Adds freshness and a touch of green.

Instructions:

1. Prepare the Ingredients:
   • Chop the onion, slice the carrots and celery, slice the mushrooms, and mince the garlic.
   • Peel and slice the Yukon gold potatoes.
   • Shred the cooked chicken if not already done.
2. Cook the Vegetables:
   • In a large pot, melt 6 tablespoons of unsalted butter over medium heat.
   • Add the chopped onion, sliced carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are tender and the onions are translucent, about 5-7 minutes.
   • Add the minced garlic and sliced mushrooms. Cook for an additional 3 minutes, until the mushrooms are softened.
3. Make the Roux:
   • Sprinkle the 1/3 cup of all-purpose flour over the cooked vegetables. Stir well to combine and cook for 2 minutes to remove the raw flour taste.
   • Gradually add the 6 cups of chicken stock, stirring constantly to prevent lumps. Bring the mixture to a boil.
4. Add the Potatoes and Chicken:
   • Add the sliced Yukon gold potatoes to the pot. Reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes.
   • Stir in the shredded cooked chicken, frozen peas, and corn. Cook for an additional 5 minutes.
5. Finish the Soup:
   • Reduce the heat to low and stir in the 1/2 cup of whipping cream. Heat through, but do not bring to a boil.
   • Season the soup with salt and black pepper to taste.
6. Garnish and Serve:
   • Ladle the soup into bowls and garnish with finely chopped parsley.
   • Serve hot, with crusty bread on the side if desired.

Cooking Tips:

• Creamy Consistency: For an extra creamy texture, use an immersion blender to partially blend the soup before adding the cream. Be careful not to over-blend if you want to keep some texture.
• Chicken Options: You can use rotisserie chicken or leftover cooked chicken for added convenience.
• Vegetable Variations: Feel free to add other vegetables like bell peppers or green beans based on your preference.

Storage Tips:

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
• Freezing: You can freeze the soup for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight and reheat on the stove. Note that the cream may slightly change in texture after freezing.

Nutritional Facts (per serving, based on 6 servings):

• Calories: Approximately 350
• Protein: 25g
• Fat: 20g
• Carbohydrates: 25g
• Fiber: 4g
• Sugar: 8g

Possible Questions:

1. Can I use vegetable stock instead of chicken stock?
   • Yes, vegetable stock can be used for a vegetarian version of the soup. Adjust seasoning as needed.
2. Can I make this soup in advance?
   • Absolutely! This soup can be made ahead of time and stored in the refrigerator or freezer. Just reheat before serving.
3. What can I use instead of whipping cream?
   • For a lighter version, you can use half-and-half, milk, or a dairy-free alternative like coconut milk. The texture may vary slightly.
4. Can I add more vegetables?
   • Yes, feel free to add additional vegetables like green beans, peas, or corn. Just adjust the cooking time as needed.

Conclusion:

This creamy vegetable soup is the epitome of comfort food, perfect for cozy weekends or chilly evenings. Rich, creamy, and packed with vegetables and chicken, it’s a dish that’s both hearty and nourishing. Enjoy making and savoring this delightful soup!