1lb.cooked chicken breastI use rotisserie or leftover chicken
1onion
3-4clovesof garlicminced
1/4cupgluten-free flour
2cupschicken stockcold
2cupsmilk of choice
3carrots
1cupfrozen peas
1cupof frozen corn
1/4tsp.grated nutmeg
Kosher salt and ground pepperto taste
2Tbspcurly parsleychopped to garnish
Instructions
Start by cutting the veggies, dice the onion, and carrots. Cut the chicken into bite-size pieces.
Heat a Dutch oven or a large pot over medium-high heat. Heat 1 tablespoon of oil until shimmering.
Add onion, carrots, and sauté until slightly golden brown. Add garlic and cook until fragrant. In a small bowl whisk cold stock with flour, until the flour is fully dissolved.
Pour the flour-stock mixture and milk into the pot and continue to whisk until well combined. Stir in peas and corn.
Season with grated nutmeg, salt, and pepper. Stir in cooked chicken.
Reduce the heat to low and let simmer, stirring occasionally until veggies are cooked through and soup is thickened about 15 minutes.
Taste and adjust the salt and pepper, if needed.
Transfer the soup into serving bowls and garnish with chopped parsley.
Video
Notes
To keep this recipe simple and quick, use rotisserie or leftover chicken.
Shredded turkey would work - perfect for using up Thanksgiving leftovers!
Sweat your veggies. Make sure your onion and carrots are cooked long enough, so you release their flavor.
Chop your ingredients into spoon sizes. Make sure your chicken, carrots, etc, are cut into even, bite-sized pieces, for easy eating!
Opt for a low sodium chicken stock, so you can control your salt levels.
Make sure to simmer your soup, but don't over boil it. If you over boil your soup, the veggies will get mushy and the meat will toughen.
Don't add cold milk. If your milk is too cold it can curdle.
Garnish with some curly parsley.
If you want more herbs, you can throw in some thyme, rosemary, or bay leaves.
This soup should keep well in the refrigerator in an airtight container for 3 days.