Recipe: Creamy Chicken Soup

With the cold weather upon us, fragrant soups are just what
the doctor ordered. I will say, as this was simmering on the stove, our mouths
were watering.  Serve with a toasted and buttered baguette, and you have the perfect winter dinner.

Recipe: Creamy Chicken Soup (influenced
by this recipe) 

4 main course servings, and 6 first course servings

1/2 cup (1 stick) unsalted butter

1 medium yellow onion, chopped
2 stalks celery (with leaves), chopped
3 medium carrots, peeled and chopped

1 cup frozen white corn

2/3 cup frozen peas
2/3 cup flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
3 cups cooked, diced chicken (a rotisserie chicken is a flavorful time saver!)
1/2 cup heavy cream
1 tablespoon kosher salt
Freshly ground black pepper to taste

Directions


Melt the butter in a large soup pot over medium heat. Add the onion, celery,
and carrots and cook, covered, stirring occasionally, until soft, about 10
minutes. Add the peas and carrots.  Cook for 5 more minutes.  Add the flour and cook, stirring, for 2 minutes
more.

Pour in the broth and bring to a boil while whisking constantly. Tie the
parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and
add to the soup. Lower the heat and simmer for 15 minutes.

Stir in the chicken and bring to a boil. Remove from the heat.

Whisk the heavy cream and salt into the soup and season with pepper to
taste. Remove and discard the herb bundle. Divide among soup bowls and serve immediately.

Enjoy!