1quartchicken brothor vegetable stock [1 liter] low sodium or unsalted
10ouncesfloury potatoesdiced (about 2 cups)
1medium carrotpeeled and chopped into small-sized pieces
3stalks of celerythinly sliced
¼teaspoondry thyme leaves
¼teaspoonblack pepperfreshly-cracked, or ground
1½teaspoonkosher saltor more to taste
2tablespoonsminced flat parsleyplus extra leaves for garnishing
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.
Pour in the cream, chicken stock, bay leaf, and 4 cups of water and stir to combine.Bring to medium heat, and bring the liquids to a gentle boil.
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 and tender (15-20 minutes)
Season and serve
Once the vegetables are cooked, season with salt and pepper to taste.Remove from the heat and stir in parsley and serve.