Ingredients
Equipment
Method
- In a dutch oven or large stockpot, melt 3 tablespoons of the butter over medium heat. Reserve the remaining tablespoon for browning with sage.
- Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, about 10 minutes. The vegetables should be fragrant and starting to caramelize.
- Add the garlic, cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Add the flour to the pot and mix it in, cook for 1 minute, stirring constantly to create a roux.
- Pour in the chicken stock and add the potatoes. Season with the bay leaf, thyme, and pepper, stir it until mixed. Ensure the flour is fully incorporated to avoid lumps.
- Bring to a boil, then reduce the heat to low and simmer for 15 minutes or until the potatoes are tender. Stir occasionally to make sure nothing sticks to the bottom of the pan.
- Add the cooked chicken, heavy cream, peas, and corn, stir to combine.
- Bring back to a simmer and simmer for 5 minutes until everything is warmed through. Discard the bay leaf.
- While the soup simmers, melt the remaining 1 tablespoon of butter in a small saucepan over medium heat. Add the chopped fresh sage leaves (about 1 tablespoon). Cook until the butter is browned and smells nutty, about 2-3 minutes. Be careful not to burn the butter.
- Ladle the soup into bowls. Drizzle each serving with the browned butter sage mixture and garnish with fresh parsley, if desired. Serve immediately with biscuits.
Notes
To adjust consistency, add more chicken stock if too thick, or a cornstarch slurry if too thin. For chicken, use rotisserie, leftover, canned, or diced raw chicken. For best results, don't skip browning, use warm stock, and season as you go. Store leftovers up to 3 days in the fridge or freeze for 2 months (add cream after thawing). Serve with biscuits or grilled cheese. Nutrition information is estimated based on common ingredients and serving sizes and may vary.