1-Begin by melting 4 tablespoons of salted butter in a large pot over medium heat. Add 1 cup each of small-diced carrot, celery, and onion, cooking them for about 10 minutes until they soften and brown a bit. This step builds a flavorful base that makes the soup truly comforting.

2-Next, toss in 2 cloves of minced garlic and cook for just 30 seconds to release its aroma. Stir in ¼ cup of all-purpose flour and cook for another minute to create a roux that thickens the soup nicely. Gradually pour in 4 cups of chicken stock, then add 1 ½ cups of small-diced Yukon Gold potatoes, 1 bay leaf, ½ teaspoon dried thyme, and ½ teaspoon pepper.

3-Bringing It All Together Bring the mixture to a boil and then simmer for 15 minutes, stirring occasionally, until the potatoes are tender. At this point, mix in 2 cups of cooked chicken, ½ cup heavy cream, 1 cup frozen peas, and ½ cup frozen corn. Let it simmer for 5 more minutes to warm everything through, and don’t forget to remove the bay leaf before serving.

4-Finish by ladling the soup into bowls and topping with biscuits and optional fresh chopped parsley.