Ingredients:

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1 cup carrots, peeled and diced
  • 1 cup celery, diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 4 cups chicken broth (low sodium preferred)
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped fresh parsley, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
  2. Add chicken pieces to the pot. Season with thyme, rosemary, salt, and pepper. Cook until chicken is browned and cooked through.
  3. Add carrots and celery to the pot. Cook for 5 minutes, stirring occasionally.
  4. Pour in chicken broth. Bring to a simmer, then reduce heat and simmer for 10 minutes, or until vegetables are tender.
  5. In a small bowl, whisk together flour and milk until smooth.
  6. Stir flour mixture into the pot. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 2-3 minutes.
  7. Stir in frozen peas, corn, heavy cream, and butter. Heat through. Season with additional salt and pepper to taste. Garnish with fresh parsley, if desired. Serve hot.