Serves 6

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 5 cups chicken broth
  • 1½ pounds Yukon Gold or red potatoes, cut into bite-sized pieces
  • 2 cups corn kernels, fresh or frozen
  • 2 cups cooked shredded or diced chicken
  • 1 cup half-and-half
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley, optional

Directions

Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and cook for about 5–7 minutes, until they begin to soften. Add the garlic, thyme, rosemary, salt, and pepper and cook for another 30 seconds.

Sprinkle the flour over the vegetables and stir for about one minute. Slowly pour in the chicken broth while stirring so the flour blends smoothly into the liquid.

Add the potatoes and bring the soup to a gentle boil. Reduce the heat and simmer for about 12–15 minutes, or until the potatoes are tender.

Stir in the corn and chicken and simmer for another 5 minutes. Reduce the heat to low and stir in the half-and-half. Warm gently without bringing the soup to a hard boil.

Finish with the lemon juice. Taste and add additional salt or pepper if necessary. Sprinkle with fresh parsley before serving.