Directions

• In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped yellow onion, celery, and carrots. Sauté until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
• Toss in the bay leaves and diced Yukon gold potatoes. Stir everything together and season with a pinch of salt and pepper.
• Sprinkle the all-purpose flour over the vegetable mixture, stirring constantly for about 1-2 minutes. This step helps cook off the raw flour taste and will thicken the soup later.
• Slowly pour in the chicken broth while stirring to prevent lumps. Then, add the milk and bring the mixture to a gentle simmer.
• Once the soup is simmering, stir in the shredded chicken and chopped fresh thyme. Allow the soup to simmer for about 15-20 minutes, or until the potatoes are tender.
• In the last few minutes of cooking, add the frozen peas and corn. Taste and adjust seasoning with more salt and pepper if necessary. Remove the bay leaves before serving.
• Ladle the soup into bowls and garnish with fresh chopped parsley. If desired, serve with pie crust crackers for a delightful crunch!