Ingredients

• 5 Tbsp Unsalted Butter
• ½ large Yellow Onion, chopped
• 1 ½ cups peeled and sliced Carrots, cut into ¼-inch thick rounds (about 3 carrots)
• 1 cup thinly sliced Celery (about 3 stalks)
• 4 cloves Garlic, minced
• 2 ¼ tsp fresh chopped Thyme
• 5 Tbsp Organic Unbleached White All-Purpose Flour
• 6 cups Chicken Broth
• 1 lb Yellow Potatoes, peeled and cut into ½-inch cubes
• 1 ¾ tsp Kosher Salt, plus more to taste
• ¾ tsp Cracked Pepper, plus more to taste
• 1 Bay Leaf
• 4 cups shredded Rotisserie Chicken
• 1 cup Frozen Peas
• 1 cup frozen Corn
• 1 cup Whole Milk
• ¼ cup Freshly Chopped Parsley

Instructions

1. Melt butter in a large pot set over medium-high heat. Once melted, add onions, carrots, celery and a few pinches of salt and pepper. Cook, stirring occasionally, until the veggies are somewhat tender, about 8 minutes.
2. Add garlic and thyme and cook for about 1 minute, or until fragrant. Sprinkle flour over the veggies, stirring constantly, and cook for 2 minutes, until golden.
3. Slowly mix in chicken broth, scraping off any browned bits on the bottom of the pan. Add potatoes, salt, pepper and bay leaf. Increase heat and bring to a boil. Once boiling, adjust heat to bring to a steady simmer and partially cover with lid. Let everything simmer while stirring often, for about 15 minutes, or until the potatoes are fork tender.
4. Add chicken, peas, corn and milk and stir to combine. Increase heat slightly and bring to a boil again, then reduce to a simmer. Let simmer for 10–15 minutes before tasting, adding additional salt or pepper as needed. Stir in parsley just before serving and enjoy!