Recipe By Lynfred Brand Ambassador Laura Lorenz
Serves: 6-8
Ingredients
4 tbsp butter
3 tbsp olive oil
⅓ cup flour
3 medium-large carrots, peeled and diced
2 celery stalks, diced
1 large onion, diced (yellow or sweet)
2 large garlic cloves, minced
2 ½ cups Yukon gold potatoes, peeled and diced
½ cup dry white wine
¼ tsp ground sage
¼ tsp dried basil
¼ tsp dried rosemary
½ tsp dried thyme
1 tbsp dried parsley
¼ tsp dried oregano
1 ½ tsp poultry seasoning
1 bay leaf
6 cups low-sodium chicken broth
2 cups + ¼ cup heavy cream (divided)
1 whole rotisserie chicken, skinned, deboned, and shredded
½ cup frozen peas
1 cup frozen, chopped green beans
½ cup frozen corn
2 tbsp cornstarch
Salt and pepper
Fresh parsley, optional
Optional Pie Crust Crackers
1 premade pie crust
Olive oil
Kosher salt, black pepper, dried rosemary
Directions
In a large saucepan, melt the butter and olive oil over medium heat. Then add the carrots, onion, and celery. Cook over medium heat, stirring occasionally, for 10-15 minutes or until the vegetables start to soften. Next, add the garlic, dried herbs, and poultry seasoning, stirring frequently, and cook for 1-2 minutes. Then while stirring constantly, add the flour and cook for about 30 seconds-1 minute (you want to make sure all of the flour dissolves but do not darken the mixture). Next, deglaze the pan by adding the wine while scraping the bottom of the pan with your spoon. After those yummy bits are scraped from the bottom of the pan, add the broth, heavy cream, and bay leaf; stir well. With the pot partially covered, bring to a slow boil/quick simmer and cook for 5-7 minutes or until the potatoes are soft (very important to watch the pot and stir frequently, the cream can make a real mess if it boils over). While the soup is simmering, make the cornstarch slurry by whisking together the ¼ cup of cream with the cornstarch (set aside). Once the potatoes are soft, add the frozen vegetables and the cornstarch slurry; stir well. Simmer the soup for another 5-7 minutes or until the soup starts to thicken and the frozen vegetables are thawed (make sure to stir frequently so the soup doesn’t burn to the bottom of the pan). Lastly, stir in the chicken and turn off the heat. Salt and pepper to taste (I used roughly 1 tsp kosher salt and ½ tsp fresh cracked pepper). Sprinkle with chopped fresh parsley if using.
Optional crackers
Preheat the oven to 450 degrees. Let the premade pie crust sit out at room temperature for 15-20 minutes. Lightly flour a work surface and roll out the pie crust. Cutting options-cookie cutters or just cut into small squares. Lay the cut pieces of pie dough on a parchment-covered baking sheet. Lightly brush each cracker with olive oil and sprinkle with desired toppings (I used a little kosher salt, black pepper, and dried rosemary). Bake for 6-7 minutes and let cool on the baking sheet for 10 minutes.
*Pie Crust- the pie crust I am referring to is in the refrigerated section of your grocery store, usually located by the canned biscuits and comes in a pack of two
*Other options besides the pie crust crackers-oyster crackers, biscuits, puff pastry crackers
*White wine- I used an unoaked Chardonnay but a Pinot Grigio would also work great