Chicken Pot Pie Soup

Steps

1. 1
   Melt the butter in a large pot or Dutch oven over medium-high heat.
2. 2
   While the butter melts, dice the onion, carrots, and celery into about half-inch pieces.
3. 3
   Once the butter has melted, add the onion, carrots, and celery, stirring frequently for about 7 minutes until they become tender.
4. 4
   Smash and mince the garlic cloves.
5. 5
   Peel the potatoes and cut them into small half-inch cubes to ensure even cooking.
6. 6
   Add the minced garlic to the vegetables and stir.
7. 7
   Stir in the flour to coat all the vegetables with butter, cooking for about 2 minutes to create a roux without any raw flour flavor.
8. 8
   Gradually add the chicken stock while stirring constantly to prevent lumps from forming.
9. 9
   Add the potato cubes and fresh thyme leaves, stirring to combine well.
10. 10
    Bring the mixture to a boil, then reduce the heat to medium.
11. 11
    Season the soup with kosher salt and cracked black pepper.
12. 12
    Shred the rotisserie chicken and add it to the pot, stirring to combine.
13. 13
    Stir in the frozen peas and corn.
14. 14
    Add the cream and milk, stirring well. Bring to a boil over medium heat, then immediately reduce to medium-low to prevent the dairy from breaking.
15. 15
    Simmer for 5 to 10 minutes over medium-low heat, stirring frequently to allow flavors to meld and ensure even heating.
16. 16
    Serve the soup garnished with chopped fresh parsley.