Makes: 9.5 cups
Ingredients
- 1¼ lbs red potatoes, ¾” cubed
- 2 Tbsp canola oil
- 1 lb raw chicken breast, cooked and sliced into bite size pieces
- ¾ lbs carrots, ¼” sliced
- ½ cup celery, ¼” sliced
- ¾ cups chopped onions, original recipe calls for pearl onions, ½ lb
- 1 can mushrooms, sliced
- 1 ¼ tsp dried thyme
- ½ lb margarine or butter
- 1 Tbsp garlic, finely minced
- ¾ cup white flour
- 5 cups chicken broth
- 2½ cups whole milk
- 1¼ cups heavy cream
- 1 cup peas, frozen (original recipe said 1/4 lb)
- 1 cup corn, frozen
- 2½ tsp kosher salt
- 1 tsp white pepper, I doubled the black pepper instead.
- ¼ tsp black pepper
- ½ cup curly parsley, chopped (or 2 tsp dried)
Instructions
- Boil water and add potatoes. Cook for 10 minutes . Strain potatoes and cool in ice water. (I sautéed with other vegetables in InstaPot.)
- Cook the chicken. You can boil, bake, or cook in a pan in olive oil (this is what I did), slice into small, bite-sized pieces and set aside.
- In canola oil (or butter) sauté carrots, celery, mushrooms, onions, and thyme, on medium heat until tender.
- Melt the butter into a 5 qt pot and sauté garlic. Turn the heat to low and slowly add flour, mixing constantly, to create a roux.
- Whisk in broth, salt, white and black pepper. Simmer for about 5 minutes until thickened, stirring constantly.
- Slowly stir in milk and cream, simmer for 3 minutes.
- Add peas, corn, parsley, cooked potatoes, vegetables, and chicken to the broth.
- Heat until everything is cooked through. Serve with buttermilk biscuits.
Notes
Alternatively, you can use frozen peas and carrots instead of freshly cut carrots. This will shorten cooking time.
