Ingredients
- 1¼ lbs. ¾” cubed red potatoes
- 1 lb. raw chicken breast, cooked and sliced into bite size pieces
- 2 tablespoons canola oil
- ¾ lb. carrots – ¼” sliced
- ½ lb. celery – ¼” sliced
- ½ lb. mushrooms, medium size – quartered
- ½ lb. pearl onions
- 2 ½ teaspoons dried thyme
- ½ lb. margarine or butter
- 1 tablespoon garlic – finely minced
- ¾ cup white flour
- 5 cups chicken broth
- 2 ½ teaspoons kosher salt
- 1 teaspoon white pepper
- ¼ teaspoon black pepper
- 2 ½ cups whole milk
- 1 ¼ cups heavy or whipping cream
- ¼ lb. peas
- ½ cup coarsely chopped parsley
Instructions
- Boil water and add potatoes. Cook for 10 minutes. Strain potatoes and cool in ice water.
- Cook chicken and slice, setting aside for later.
- In a saucepan, combine canola oil, carrots, celery, mushrooms, pearl onions, thyme, and sauté on medium heat until tender.
- Melt margarine and sauté garlic.
- Add flour slowly, stirring constantly.
- Add broth and spices, whisk together. Heat and simmer for 5 minutes until thickened, stirring constantly.
- Stir in milk and cream, simmer for 3 minutes.
- Add peas, parsley, cooked potatoes, vegetables, and chicken to the broth.
- Heat and serve.
- Season to taste with salt and pepper.