Prep Time: 25 minutes
Cook Time: 35 to 40 minutes
Yield: 8 to 10 servings
Ingredients:
- ⅓ cup salted butter
- ⅓ cup white onion, diced
- ⅓ cup celery, diced
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon white pepper
- ½ teaspoon rubbed sage
- 4 cups chicken broth
- ⅔ cup whole milk
- 2 to 3 cups frozen mixed vegetables (corn, peas, carrots), thawed
- 4 cups cooked chicken (1 rotisserie chicken), hand-shredded
Instructions:
- Melt the butter in a dutch oven set over medium heat.
- Saute the onion and celery until translucent.
- Stir the flour into the butter, onion, and celery. Cook out the raw flour taste and form a light colored roux.
- Slowly add in the chicken broth, stirring constantly.
- Stir in the frozen vegetables, shredded chicken, and seasonings.
- Bring the mixture up to a simmer and cook until thick, about 3 minutes. Remove from heat and add in the whole milk.
- Ladle the soup into bowls and serve with drop biscuits.