1-In a large pot over medium heat, melt the 4 tablespoons of salted butter. Add the 1 cup small-diced carrot, 1 cup small-diced celery, and 1 cup small-diced onion, stirring occasionally until they soften and brown slightly, which takes about 10 minutes. Next, toss in the 2 cloves of minced garlic and cook for 30 seconds until it’s fragrant, stirring constantly to avoid burning.

2-Stir in the 1/4 cup all-purpose flour and cook for 1 minute to form a roux that thickens the soup. Gradually pour in the 4 cups chicken stock, then add the 1 1/2 cups small-diced Yukon gold potatoes, 1 bay leaf, 1/2 teaspoon dried thyme, and 1/2 teaspoon pepper. Bring everything to a boil, then lower the heat and simmer for about 15 minutes until the potatoes are tender, remembering to stir occasionally.

3-Finally, mix in the 2 cups cooked diced or shredded chicken, 1/2 cup heavy cream, 1 cup frozen peas, and 1/2 cup frozen corn. Let it simmer for 5 more minutes until warmed through, then remove the bay leaf. Serve hot with biscuits and a sprinkle of fresh chopped parsley if you like. For more baking inspiration, especially if you’re making homemade biscuits, check out similar treats on sites like The Pioneer Woman’s chicken soup recipes.