This soup has tender shredded chicken, sweet carrots and corn, dill, and just enough cream to make it comforting and dreamy.
6 cups chicken broth
5 cups water
2 Tbsp chicken flavor bouillon paste
3–4 tsp salt to taste
6 boneless, skinless chicken thighs (if using breasts, use only 3-4)
2 Tbsp olive oil
1 medium yellow onion, finely diced
4 whole carrots, peeled and chopped
1 can corn, drained
4 Tbsp salted butter
1/3 cup flour
1 cup heavy cream
2 Tbsp dried dill weed
pepper to taste
In a skillet, heat olive oil over medium heat and saute onions and carrots until onion are clear.
In a large stock pot (6-8qt) add sauted vegetables, broth, water, bouillon, and chicken. Bring to a boil and turn down to simmer for 25 minutes. Remove chicken and shred.
Add canned corn and return shredded chicken to the pot.
In the skillet you used to saute the veggies, add butter and melt over medium high heat. Once butter is melted and bubbly, slowly whisk in flour and stir for 1 minute as it gets golden.
Slowly stir in heavy cream and stir until thick. Add this mixutre to the large stock pot and stir to become smooth. Soup with thicken up as it cooks.
Serve with warm bread and salad. Store in fridge up to one week. Soup will be come thicker the second day.
If you want to make this in the crockpot, make as above but 30 minutes before ready to eat, shred chicken, add corn, and make flour roux and add cream.