Ingredients
Vegetables and Mushrooms
- 1 pound Yukon Gold potatoes, peeled and diced
- 8 ounces cremini mushrooms, cleaned and cut into quarters or smaller
- 1 large onion, diced
- 2 large carrots, peeled and diced or sliced into coins
- 3 cloves garlic, minced
- 1 can sweet corn (15.25 ounces), drained
- 1 cup frozen peas
Fats and Oils
- 3 tablespoons olive oil (divided use)
- 4 tablespoons salted butter
Liquids
- 2 quarts low sodium chicken stock
- 1 cup heavy cream
Protein
- 3 cups shredded cooked chicken
Dry Ingredients and Seasonings
- Heaping 1/2 cup all-purpose flour
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- Additional salt and pepper to taste
Garnish
- Minced fresh parsley (optional)
Instructions
- Prepare the potatoes: Peel and dice the Yukon Gold potatoes into bite-sized pieces. Place them in a bowl and cover with cold water to soak while you prepare the other ingredients. This prevents discoloration and removes excess starch.
- Clean and cut mushrooms: Rinse the cremini mushrooms gently and pat dry. Cut smaller mushrooms into quarters and larger ones into sixths or eighths to ensure even cooking.
- Sauté mushrooms: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the mushrooms with a pinch of salt and sauté until they have reduced in size and turned a golden brown color, developing rich flavor. Remove them from the pot and set aside.
- Cook vegetables: Return the pot to medium heat and add the remaining 2 tablespoons of olive oil and the butter. Add the diced onion and carrots and cook, stirring occasionally, for about 5 minutes until the onion softens and becomes translucent.
- Add garlic and flour: Stir in the minced garlic and cook for an additional minute to release its aroma. Sprinkle in the flour and stir constantly to coat the vegetables evenly. Cook for 1 to 2 minutes to eliminate the raw flour taste.
- Add chicken stock and potatoes: Slowly pour in the chicken stock while stirring continuously to avoid lumps. Drain the potatoes from their soaking water and add them to the pot along with sea salt, black pepper, and dried thyme. Bring to a simmer.
- Simmer soup: Allow the soup to simmer gently for about 15 minutes, stirring occasionally, until the potatoes are tender and cooked through.
- Incorporate remaining ingredients: Add the drained corn, frozen peas, shredded cooked chicken, sautéed mushrooms, and heavy cream. Stir well and cook for another 5 to 10 minutes to heat everything through and meld the flavors.
- Season and serve: Taste and adjust seasoning with additional salt and pepper as needed. Garnish with freshly chopped parsley if desired and serve the soup hot, ideally alongside warm biscuits for a complete meal.
Notes
- Soaking the potatoes in cold water helps remove excess starch and prevents browning before cooking.
- Using low sodium chicken stock allows better control of the salt level in the soup.
- You can substitute cremini mushrooms with button mushrooms if unavailable.
- Shredded rotisserie chicken is a convenient option for the cooked chicken.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the soup will be less creamy.
- Fresh thyme can be used instead of dried; use 1 tablespoon fresh thyme leaves if available.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- To make it gluten free, use a gluten-free flour blend instead of all-purpose flour.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
