Instructions
1. Sauté the Vegetables
In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté for 3–4 minutes until softened and fragrant.
2. Make the Soup Base
Sprinkle the flour over the onions and garlic mixture and stir well. Cook for 1–2 minutes to form a roux (this will help thicken the soup). Gradually add the chicken broth while whisking to avoid lumps. Then, pour in the heavy cream and continue to stir until the mixture is smooth and creamy.
3. Add the Chicken and Vegetables
Add the shredded chicken, frozen mixed vegetables, thyme, and rosemary to the pot. Stir everything together and bring the soup to a simmer. Let it cook for 10–12 minutes, or until the vegetables are heated through and tender.
4. Season to Taste
Season with salt and pepper to taste. If the soup is too thick, you can add a little more chicken broth to reach your desired consistency.
5. Serve and Garnish
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