Chicken Pot Pie Soup

Ingredients:

• 2 tablespoons butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 medium potatoes, peeled and cubed
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 3 cups cooked shredded chicken (rotisserie works great)
• 4 cups chicken broth
• 1 cup heavy cream or whole milk
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Biscuits for serving (optional)

Instructions:

1. Sauté Aromatics:
   • In a large pot or Dutch oven, melt the butter over medium heat.
   • Add the onion, garlic, carrots, and celery. Cook for 5 minutes, or until softened.
2. Cook the Potatoes:
   • Stir in the potatoes, chicken broth, thyme, salt, and pepper.
   • Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
3. Thicken the Soup:
   • In a small bowl, whisk the flour with 1/4 cup of the cream to form a smooth paste.
   • Stir this mixture into the soup and simmer for 5 minutes, stirring occasionally, until the soup thickens.
4. Add Chicken and Vegetables:
   • Stir in the shredded chicken, peas, and corn.
   • Pour in the remaining cream and simmer for another 5 minutes, until everything is heated through.
5. Serve and Garnish:
   • Ladle the soup into bowls, garnish with fresh parsley, and serve with warm biscuits or crusty bread.