Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 3 cups cooked chicken breast, shredded or cubed
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place a large pot over medium heat and melt the butter. Add the diced onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened.
  2. Stir in the minced garlic and thyme, cooking for 1 minute until fragrant.
  3. Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes until the flour coats the vegetables and smells slightly nutty.
  4. Slowly whisk in the chicken broth, one cup at a time, ensuring the flour is fully incorporated to avoid clumps. Bring to a gentle simmer for 5 minutes until the liquid thickens.
  5. Lower the heat to medium-low. Stir in the heavy cream, shredded cooked chicken, frozen peas, and frozen corn.
  6. Stir in the lemon juice, salt, and black pepper. Garnish with chopped fresh parsley before serving.