Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 large carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary, crushed
  • 4 cups low-sodium chicken bone broth
  • 1 lb cooked chicken breast, shredded or cubed
  • 2 medium Yukon Gold potatoes, cut into 1/2 inch cubes
  • 1 cup frozen sweet peas
  • 1 cup frozen corn kernels
  • 1.5 cups 2% milk
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots begin to soften. Note: This builds the flavor foundation.
  2. Stir in the minced garlic, thyme, and rosemary. Cook for 60 seconds until the kitchen smells intensely fragrant and herbaceous.
  3. Add the cubed potatoes and pour in the chicken bone broth. Bring the mixture to a boil.
  4. Reduce the heat to low and simmer for 10-12 minutes until the potatoes are fork tender. Note: Don't overcook or the potatoes will turn to mush.
  5. Stir in the cooked chicken, frozen peas, and frozen corn. Simmer for 2-3 minutes until the frozen vegetables are bright and heated through.
  6. In a small bowl, whisk together the 2% milk and cornstarch to create a smooth slurry. Slowly pour the slurry into the soup while stirring constantly.
  7. Simmer for 2 minutes until the soup thickens and looks velvety. Note: Constant stirring prevents the cornstarch from settling at the bottom.
  8. Remove the pot from the heat. Stir in the fresh lemon juice and chopped parsley.
  9. Season with sea salt and cracked black pepper to taste.
  10. Serve hot, preferably with a side of crusty bread or flaky biscuits. > Chef's Tip: Freeze your leftover parmesan rinds and toss one into the broth while the potatoes simmer. It adds a massive hit of salty, umami depth that you can't get from salt alone. Just remember to fish it out before serving! Crockpot Chicken Noodle Soup for 8 Servings — Master this crockpot chicken noodle soup with our step-by-step timing guide. ...Marry Me Chicken Soup Recipe in 30 Minutes — Master Marry Me Chicken Soup with our step-by-step guide. Includes a common m...Paula Deen's Potato Soup Recipe: 6 Hour Simmer — Master paula deens crockpot potato soup with our step-by-step guide. Includes... $img_2$