Ingredients:

  • 2 tbsp Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 3 medium Carrots, peeled and sliced into rounds
  • 2 stalks Celery, sliced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1.5 lbs Rotisserie Chicken, shredded (approx. 4 cups)
  • 2 large Yukon Gold Potatoes, peeled and cut into 1/2-inch cubes
  • 6 cups Low-Sodium Chicken Bone Broth
  • 1 Bay Leaf
  • 1 tsp Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 1 cup Heavy Cream
  • 2 tbsp All-Purpose Flour
  • 1 tbsp Fresh Lemon Juice
  • 0.25 cup Fresh Parsley, chopped

Instructions:

  1. Melt butter in a heavy-bottomed Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften and onion edges are translucent. Stir in the garlic, thyme, and rosemary, cooking for 60 seconds until fragrant.
  2. Dust the all-purpose flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the chicken bone broth while whisking to prevent lumps.
  3. Add the cubed Yukon Gold potatoes and bay leaf to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 15-20 minutes until the potatoes are fork-tender.
  4. Stir in the shredded rotisserie chicken and the 1 cup of Heavy Cream.
  5. Add the 1 tsp Sea Salt and 0.5 tsp Cracked Black Pepper. Heat through for 3-5 minutes, but do not let it reach a rolling boil again. Remove the Bay Leaf. Stir in the 1 tbsp Fresh Lemon Juice and 0.25 cup Fresh Parsley.