# What you need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 1 cup frozen peas
07 - 2 cloves garlic, minced
→ Protein
08 - 3 cups shredded rotisserie chicken, skin and bones removed
→ Dairy and Liquids
09 - 1/3 cup all-purpose flour
10 - 4 cups low-sodium chicken broth
11 - 1 cup whole milk
12 - 1/2 cup heavy cream
→ Herbs and Seasonings
13 - 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
14 - 1 bay leaf
15 - 1/2 teaspoon freshly ground black pepper
16 - 1 teaspoon kosher salt, plus more to taste
17 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - In a large Dutch oven or soup pot, melt butter over medium heat. Add diced onion, carrots, and celery; sauté for 5-6 minutes until vegetables soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add peeled and diced potatoes to the pot and cook for 2 minutes, stirring occasionally.
04 - Sprinkle flour over the vegetables and stir thoroughly to coat all ingredients. Cook for 1-2 minutes to eliminate raw flour flavor.
05 - Gradually pour chicken broth into the pot while stirring continuously, scraping up browned bits from the bottom. Add milk, thyme, bay leaf, salt, and pepper.
06 - Bring mixture to a simmer, then reduce heat to medium-low. Cover and cook for 10-12 minutes until potatoes are fork-tender.
07 - Stir in shredded chicken, frozen peas, and heavy cream. Simmer uncovered for 5-8 minutes until soup thickens and reaches serving temperature.
08 - Remove bay leaf and taste soup. Adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with fresh parsley.
