# Ingredients:
→ Meats
01 - 1 1/2 pounds boneless, skinless chicken breasts or thighs, diced
→ Vegetables
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 1 cup frozen peas
07 - 1 cup frozen corn
08 - 2 cloves garlic, minced
09 - 2 medium Yukon Gold potatoes, peeled and diced
→ Liquids
10 - 4 cups low-sodium chicken broth
11 - 1 cup whole milk
12 - 1/2 cup heavy cream
→ Thickeners
13 - 1/4 cup all-purpose flour
→ Seasonings
14 - 1 teaspoon salt, plus more to taste
15 - 1/2 teaspoon freshly ground black pepper
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon dried parsley
18 - 1/4 teaspoon dried sage (optional)
→ Optional Garnish
19 - Fresh parsley, chopped
20 - Flaky puff pastry squares or biscuits, baked and served on the side
# Instructions:
01 - Melt unsalted butter in a large Dutch oven over medium heat. Add onion, carrots, and celery; sauté for 5 to 6 minutes until vegetables are tender.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken and cook 4 to 5 minutes, stirring occasionally, until lightly browned but not fully cooked through.
04 - Sprinkle all-purpose flour over chicken and vegetables. Stir for 2 minutes to coat and remove raw flour taste.
05 - Slowly add chicken broth, stirring constantly to form a smooth base without lumps.
06 - Add potatoes, salt, pepper, thyme, parsley, and optional sage. Bring mixture to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally, until potatoes are tender and chicken is fully cooked.
07 - Stir in whole milk, heavy cream, frozen peas, and frozen corn. Simmer for 5 to 7 minutes until the soup is creamy and all vegetables are heated through.
08 - Taste and adjust seasoning with additional salt and black pepper as needed.
09 - Ladle soup into bowls. Garnish with chopped fresh parsley and serve with baked puff pastry squares or biscuits if desired.
