Chicken Pot Pie Soup

cookingclassy.com

Emma O

6 Tbsp butter, divided

1 ¼ cups chopped yellow onion (1 medium)

1 Tbsp minced garlic

1 cup diced celery (about 3 ribs)

1 cup peeled and diced carrots (about 2 carrots)

2 ½ cups low-sodium chicken broth

2 cups (heaping) peeled and diced russet potatoes, ½-inch dice (2 medium potatoes)

2 tsp minced fresh thyme (or 1 tsp dried)

2 tsp minced fresh rosemary (or 1 tsp dried)

2 bay leaves

Salt and freshly ground black pepper

6 Tbsp all-purpose flour

2 cups milk

½ cup heavy cream

1 cup frozen or fresh peas

1 cup frozen corn (optional)

3 cups cooked shredded chicken (preferably bone-in cooked or rotisserie)

3 Tbsp chopped fresh parsley

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