# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 1 cup frozen peas
→ Aromatics & Herbs
07 - 3 garlic cloves, minced
08 - 1 teaspoon dried thyme
09 - 1 bay leaf
→ Liquids & Dairy
10 - 1/4 cup all-purpose flour
11 - 4 cups low-sodium chicken broth
12 - 1 cup whole milk
13 - 1 cup heavy cream
→ Protein
14 - 3 cups shredded rotisserie chicken, skin and bones removed
→ Seasonings
15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper
17 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Melt butter in a large pot over medium heat. Add diced onion, carrots, celery, and potatoes. Sauté for 5 to 7 minutes until vegetables begin to soften.
02 - Stir in minced garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables, stirring constantly for 2 minutes to form a roux base.
04 - Gradually whisk in chicken broth, scraping up any browned bits from the bottom. Bring to a gentle simmer.
05 - Add milk and heavy cream, stirring to combine. Simmer gently for 15 to 20 minutes, stirring occasionally, until potatoes are tender and soup thickens.
06 - Stir in shredded chicken and peas. Cook for 5 minutes until heated through.
07 - Season with salt and pepper to taste. Remove bay leaf and ladle into bowls.
08 - Top with fresh parsley and serve warm.
