Ingredients

• 2 tablespoons unsalted butter
• 1 onion , chopped
• 2 carrots , peeled and chopped
• 2 stalks celery , sliced
• 1.5 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 cups cooked chicken
• 1 large potato , peeled and cubed
• 0.33 cups frozen peas
• 0.33 cups corn kernels
• 1 teaspoon dried parsley flakes
• 0.5 teaspoons dried marjoram
• 0.5 teaspoons dried thyme
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.5 cups half-and-half

Instructions

1. 1 Melt butter in a large soup pot over medium-high heat. Add onion, carrot, and celery. Cook for 5 minutes.
2. 2 Stir in flour and cook for 2 minutes. Stir in chicken broth; add chicken, potato, peas, corn, parsley, marjoram, thyme, salt, and black pepper. Bring pot to a boil, reduce heat, and simmer until vegetables are tender, about 25 minutes.
3. 3 Stir in half-and-half and simmer until heated through, about 3 minutes. Remove pot from heat and let sit for 10 minutes to thicken.

Nutrition per serving