Creamy Chicken Soup Recipe

Melt butter in a pot over medium heat. Add flour and stir until dissolved, about 1 minute. Add milk and chicken stock (depending on your preferred consistency); mix well. Bring to a boil then lower heat and simmer until thick, about 6 minutes. 

Once your soup base is thick, add carrots and whole corn kernels. Whiz in a blender (an immersion blender works best!) until smooth. Stir in shredded chicken. Simmer again until warmed through, about 2 minutes. Season to taste with salt and pepper.

Ladle into soup bowls and top with all-purpose cream and crispy chickpeas (roast chickpeas in the toaster oven with olive oil, salt, and pepper for about 20 minutes).