for 6 servings
- 1 onion, diced
- 4 stalks celery, diced
- 6 carrots, diced
- 1 clove garlic
- 3 tablespoons butter
- ¼ cup flour (30 g)
- 2 cups chicken stock (470 mL)
- 2 cups half & half (470 mL)
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 1 pinch ground nutmeg
- 1 cup frozen corn (175 g)
- 1 cup frozen peas (150 g)
- 1 whole rotisserie chicken
- Calories 638
- Fat 44g
- Carbs 41g
- Fiber 4g
- Sugar 12g
- Protein 18g
Estimated values based on one serving size.
- Heat oil in large pot on medium high heat.
- Bring in onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
- Stir in butter and melt.
- Add in flour and stir until flour butter mixture coats vegetables and browns lightly.
- Add the chicken stock and half and half and stir to combine.
- Season with pepper, thyme, and nutmeg and allow to come to a boil.
- Reduce the heat to medium-low and add in corn, peas, and chicken and fully incorporate.
- Season with salt.
- Optional – garnish with cookie sized pieces of pie crust.
- Enjoy!
