INGREDIENTS:
6 Tbsp butter
1 medium onion, diced
3 carrots, sliced
2 celery sticks, chopped
1 Tbs minced garlic
1/3 cup flour
8 cups chicken broth
2 tsp salt (can use less, to taste)
1/2 tsp black pepper
1 pound yukon gold potatoes, peeled, then sliced 1/4 thick, and then cut in half
5 cups cooked, shredded chicken
1 cup frozen peas
1 cup frozen corn
1 cup whole milk (can use half and half)
1 Tbs dried parsley
DIRECTIONS:
Melt butter in soup pot, saute carrots, celery, parsley, and onions 5-7 minutes. Add 1/3 cup flour, stir for 30 seconds. Add chicken broth, potatoes, salt, pepper. Bring to a boil, turn to "simmer". Cover and simmer for 12 - 15 minutes, until potatoes are cooked.
Add chicken, peas, corn, and milk. Warm a little more if necessary. Serve with biscuits or rolls.