If you're looking for warm comfort food, this easy creamy veggie, and chicken soup is just what you're looking for. Perfect to serve as a light dinner on a cool day. It's really a great soup that you'll enjoy.
Preparing roux: Melt butter in a large pot (3 to 4 quarts [3 to 4 lt]) over very low heat. Once the butter has melted add onion. Cook and stir until the onion has become translucent.Add the flour and whisk vigorously to mix well. Once the flour has changed to a more transparent color, add the chicken and garlic and stir to combine.
Adding liquids: Pour in the cream, chicken stock, and 4 cups of water and stir to combine.Bring to medium heat, and bring the liquids to a gentle boil.
Adding vegetables: Add potatoes, peas, carrot, celery, thyme, nutmeg, ½ teaspoon of pepper, and a teaspoon salt. Cover and simmer until all the vegetables are cooked through (15-20 minutes)Once the vegetables are cooked, season with salt and pepper to taste. Remove from the heat and stir in parsley.