Ingredients:

  • 2 tbsp Olive Oil (Extra Virgin)
  • 1 medium Yellow Onion, diced
  • 1 cup Carrots, peeled and diced
  • 1 cup Celery, diced
  • 2 cloves Garlic, minced
  • 1/4 cup Whole Wheat Flour (or AP)
  • 6 cups Low-Sodium Chicken Stock
  • 1 cup Skim Milk or Evaporated Skim Milk
  • 3 cups Cooked Chicken Breast, shredded
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary, crushed
  • 1 Bay Leaf
  • Salt (Kosher or Sea), to taste
  • Black Pepper, freshly ground, to taste
  • 1 cup Sweet Peas (Frozen)
  • 1/2 cup Sweet Corn (Frozen)

Instructions:

  1. Heat the olive oil in the Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook gently for 8–10 minutes until the vegetables are tender but not browned.
  2. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste and build the light roux.
  4. Gradually whisk in the hot chicken stock, starting with a small amount to dissolve the roux completely before adding the rest. Bring the soup to a gentle simmer.
  5. Add the thyme, rosemary, and bay leaf. Reduce the heat to low, cover partially, and simmer for 15 minutes, allowing the flavours to fully meld.
  6. Stir in the skim milk, shredded cooked chicken, salt, and pepper. Heat through, but do not boil after adding the milk.
  7. Stir in the frozen peas and corn. Cook for 3–5 minutes until the vegetables are heated through and bright green.
  8. Remove the bay leaf. Taste and adjust seasoning (salt, pepper, and potentially a squeeze of lemon juice for brightness, if needed). The soup should be creamy, thick, and perfectly seasoned.