Yield: 6 to 8 servings.
1 whole roasted chicken, deboned
2 tablespoons extra-virgin olive oil
2 tablespoons salted butter
1 medium sweet onion, chopped
2 stalks celery, sliced
2 medium carrots, peeled and chopped
2 tablespoons all-purpose flour
1 teaspoon poultry seasoning
1 teaspoon smoked paprika
8 cups chicken stock
4 ounces cream cheese, at room temperature
4 cloves garlic, minced
2 Yukon gold potatoes, peeled and cut into 1-inch cubes
1 bay leaf
2 cups frozen peas
Kosher salt and ground black pepper to taste
½ cup parsley, chopped (for garnish)
Shred the roasted chicken meat with 2 forks and place in a bowl. Set aside.
Heat olive oil and butter in a large pot over medium heat. Add onion, celery, and carrots. Cook for 5 minutes, stirring occasionally. Stir in the flour, poultry seasoning, and paprika. Cook for another 5 minutes.
Stir in the chicken stock, cream cheese, and garlic. Add chicken, potatoes, and bay leaf. Simmer over low heat for 20 minutes, or until potatoes are fork-tender. Stir in frozen peas. Simmer for 10 minutes. Taste and season with salt and pepper, if needed. Discard bay leaf. Garnish with parsley and serve.
Throughout the pine-covered landscape of Moore County, a rich community of hospitality experts and restaurateurs have built a Sandhills destination for sampling seasonal delicacies, signature beverages and North Carolina farm-to-table goodness, which can always be found on the menus.
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