3 Tbsp light butter, divided (Land O’ Lakes light butter with canola oil is recommended)
3 cups rotisserie chicken (without skin) or cooked chicken, shredded or cubed
1 onion, diced
4 celery stalks, finely chopped
1 cup carrots, finely chopped
5 cloves garlic, minced
1/3 cup all-purpose flour
2 1/2 cups small gold or Yukon potatoes, chopped into 1/2” pieces
4 cups low-sodium chicken broth
2 1/2 tsp chicken bouillon
1/4 tsp black pepper
1/2 tsp salt
1/4 cup parsley, finely chopped
1/2 tsp dried oregano
1/2 tsp dried basil
1 Tbsp fresh thyme (or 1/2 tsp dried thyme)
1/4 tsp dried sage
1 bay leaf
2 cups fat-free half-and-half, unsweetened almond milk, or skim milk (Land O' Lakes fat-free half-and-half recommended for extra creaminess)
2 Tbsp cornstarch
1 cup frozen peas (do not thaw)
Sauté the Vegetables:
In a large pot, melt 1 tablespoon of light butter over medium-high heat.
Add the diced onion, chopped carrots, and celery, and sauté for about 3 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute.
Create the Base:
Add the remaining 2 tablespoons of light butter to the pot. Once melted, whisk in the flour and cook for about 2 minutes, stirring constantly to form a roux.
Slowly pour in the chicken broth while whisking continuously to prevent lumps.
Add Potatoes & Seasonings:
Stir in the chopped potatoes, bay leaf, chicken bouillon, salt, black pepper, parsley, oregano, basil, thyme, and sage.
Bring the mixture to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
Incorporate Chicken & Thicken Soup:
Add the shredded or cubed cooked chicken and let it simmer for an additional 5 minutes to allow the flavors to meld.
In a small bowl, whisk the cornstarch with the half-and-half (or your preferred milk) until smooth. Slowly stir this mixture into the soup.
Finish with Peas & Thicken Further:
Bring the soup back to a simmer, then add the frozen peas. Cook for another 5-8 minutes, stirring frequently until the soup thickens.
Remove from heat and discard the bay leaf. Note that the soup will thicken even more as it cools.
Serve & Garnish:
Ladle the creamy, hearty soup into bowls. Garnish with extra fresh parsley or thyme leaves if desired.
Serve with homemade or store-bought biscuits for a comforting meal.
Tip: The soup pairs perfectly with warm, buttery biscuits to soak up all that creamy goodness!
