1 rotisserie chicken, deboned and diced
4 t. chicken base found by bouillon in grocery store
2 to 3 chicken bouillon cubes (optional)
2 potatoes, cubed
9 oz. frozen peas and carrots
1 T. garlic, minced
1 onion, diced
1/3 cup butter
1/4 cup flour
1 cup chicken broth
4 cups heavy cream
1 pinch nutmeg
1/2 t. black pepper
salt to taste
Parsley (optional)
Directions :
In Dutch oven, saute onion and garlic in butter for about 2 to 4 min, or until tender. Sprinkle flour over the onion and stir to create a roux. Add in the chicken base, chicken broth, bouillon cubes, & heavy cream. Stir until combined.
Add in the chicken, potatoes, nutmeg, pepper, salt, and peas/carrots, stirring to combine. Lightly simmer for about 10 to 15 min, stirring regularly. Sprinkle with Parsley if desired and serve warm. Cook potatoes separately from soup until tender, toss them in at the end. If you prefer to cook together, add additional cook time

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