Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 3 cups rotisserie chicken, shredded
  • 3 medium russet potatoes, peeled and cut into 1/2-inch cubes
  • 3 cups frozen corn kernels, thawed
  • 4 cups chicken broth
  • 1/4 cup all-purpose flour
  • 1 1/2 cups heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven. Add the diced onion, carrots, and celery, cooking for 5-7 minutes until softened. Stir in minced garlic and cook for another 60 seconds.
  2. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  3. Slowly pour in the chicken broth while stirring to prevent lumps. Add diced potatoes and dried thyme. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 12-15 minutes until potatoes are fork-tender.
  4. Stir in the thawed corn and shredded rotisserie chicken. Pour in the heavy cream and stir gently, heating through for 3-5 minutes without letting the soup reach a rolling boil.
  5. Stir in salt, black pepper, and fresh parsley just before serving.