Author Adapted by Pam - For the Love of Cooking / Original by Natasha's Kitchen
Equipment
Large Dutch oven
Ingredients
6tbspbutter
1smallyellow onion, diced
3carrots, sliced into rings
2stalks of celery, sliced
3-4cloves of garlic, minced
⅓cupflour
6cupschicken broth
½-1tspchicken bouillon powder, to taste
Sea salt and freshly cracked pepper, to taste
1lbYukon gold potatoes, peeled & diced into ¼-inch pieces
2cupscooked chicken, shredded
1cupfrozen peas
1cupfrozen corn
½cupheavy cream
2tbspfresh parsley, chopped finely
Instructions
Heat the butter in a large Dutch oven over medium-high heat. Add the onion, carrot, and celery and cook, stirring often, for 6-7 minutes, or until softened.
Add the garlic and flour and cook, stirring constantly, for 1 minute.
Slowly whisk in the chicken broth then add the potatoes. Season with chicken bouillon powder, sea salt, and freshly cracked pepper, to taste.
Partially cover and simmer for 15-20 minutes, or until the potatoes are tender.
Add the chicken, peas, corn, heavy cream, and parsley and bring back to a simmer and cook for an additional 5 minutes.
Taste and re-season with bouillon, salt, or pepper, if needed. Ladle into bowls and serve. Enjoy.