Chicken Pot Pie Soup (Print Version)

# Ingredients:

01 - 6 tablespoons unsalted butter.
02 - 1 cup onion, chopped.
03 - 2 carrots, chopped.
04 - 2 celery sticks, chopped.
05 - 3 cloves garlic, minced.
06 - 1/3 cup flour.
07 - 5 cups chicken stock.
08 - 3/4 teaspoon sea salt.
09 - 1/2 teaspoon black pepper.
10 - 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick.
11 - 4 cups cooked chicken, shredded.
12 - 1 cup frozen peas.
13 - 1 cup corn.
14 - 1/2 cup half and half cream.
15 - 1 bay leaf.
16 - 1/4 cup parsley, finely chopped, plus more for garnish.

# Instructions:

01 - Melt butter in large pot. Saute onion, celery and carrots 4-5 minutes. Add garlic and cook 30 seconds.
02 - Stir in flour and cook 1-2 minutes, stirring constantly.
03 - Slowly whisk in chicken stock. Add salt, pepper and bay leaf.
04 - Add potatoes and simmer 10-12 minutes until just tender.
05 - Add peas, corn, half and half, and chicken. Cook 10 more minutes until hot.

# Notes:

01 - Can use frozen mixed vegetables for quicker prep.
02 - Store-bought rotisserie chicken works well.
03 - Can add extra herbs like oregano, thyme, or basil.

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