This creamy chicken vegetable soup is pure comfort food and a great way to use leftover chicken. Feel free to play around with the herb combination; I also like it with oregano and dill.

Ingredient :

• 2 tablespoons unsalted butter

• 1 onion, chopped

• 2 carrots, peeled and chopped

• 2 stalks celery, sliced

• 1 1/2 tablespoons all-purpose flour

• 4 cups chicken broth

• 2 cups chopped cooked chicken

• 1 large potato, peeled and cubed

• 1/3 cup frozen peas

• 1/3 cup frozen corn kernels

• 1 teaspoon dried parsley flakes

• 1/2 teaspoon dried marjoram

• 1/2 teaspoon dried thyme

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1/2 cup half-and-half

Directions :

1. Melt butter in a large soup pot over medium-high heat. Add onion, carrot, and celery. Cook for 5 minutes.

2. Stir in flour and cook for 2 minutes. Stir in chicken broth; add chicken, potato, peas, corn, parsley, marjoram, thyme, salt, and black pepper. Bring pot to a boil, reduce heat, and simmer until vegetables are tender, about 25 minutes.

3. Stir in half-and-half and simmer until heated through, about 3 minutes. Remove pot from heat and let sit for 10 minutes to thicken.