Ingredients
Soup Base
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms (baby bella), sliced
- 1 cup celery, ¼ inch diced (about 3 medium stalks)
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon rubbed sage
- ¼ teaspoon ground black pepper
- ¼ cup all-purpose flour
Liquid Ingredients
- 2 cups milk of choice, plus additional as needed
- 1 (14.5-ounce) can reduced sodium chicken broth
Vegetables & Protein
- 2 medium Yukon gold potatoes, ½-inch diced
- 1 (12-ounce) bag frozen mixed vegetables (carrots, green beans, corn, peas)
- 2 cups cooked shredded chicken
Garnish
- Chopped fresh parsley for serving
Instructions
- Heat the base: Warm the olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the butter is melted, add sliced mushrooms and cook for 8 minutes until they start to brown, stirring occasionally.
- Add aromatics: Incorporate diced celery, garlic powder, kosher salt, dried thyme, rubbed sage, and ground black pepper. Continue cooking for about 3 more minutes until mushrooms deepen in color and celery softens slightly.
- Create roux and add liquids: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly until the flour turns golden and the mixture is smooth. Slowly pour in the milk while stirring to prevent lumps. Gradually add chicken broth, continuing to stir thoroughly.
- Simmer potatoes: Add diced Yukon gold potatoes and increase heat to bring the soup to a low simmer. Partially cover the pot and cook for 10 minutes, adjusting heat to maintain a gentle simmer.
- Add mixed vegetables: Stir in the frozen mixed vegetables and partially cover again. Continue simmering for an additional 10 to 15 minutes, until potatoes are tender, vegetables are heated through, and soup thickens. Adjust heat to keep a gentle simmer without vigorous bubbling.
- Finish with chicken and season: Stir in the shredded cooked chicken. Taste and adjust seasonings as needed. Serve hot garnished with chopped fresh parsley.
Notes
- Storage: Keep soup in an airtight container in the refrigerator for up to 4 days. Avoid freezing as potatoes can become mealy after thawing.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Alternatively, reheat individual portions in the microwave. Add extra broth or milk to loosen the soup if it thickens too much.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
