Dice the onion into 1/2-inch pieces, cut carrots and celery into similar-sized pieces, peel and cube the potatoes into 1/2-inch cubes, mince the garlic fresh, and measure out the flour, stock, seasonings, and cream. Having everything prepped and ready before you start cooking ensures the soup comes together smoothly without any rushed moments.

Melt 7 tablespoons of butter in a large pot over medium heat. Once foaming, add the diced onion, carrots, and celery, cooking for 4-5 minutes until softened and fragrant. Add the minced garlic and cook for just 30 seconds to release its flavor. Then sprinkle in the flour and stir constantly for 1-2 minutes to create a smooth roux—this will thicken your soup beautifully and give it a silky base.

Gradually pour in the chicken stock while stirring to avoid lumps, then add the salt, pepper, bay leaf, and dried thyme. Bring the mixture to a gentle simmer, then add the cubed potatoes. Let them simmer for 10-12 minutes until tender but still holding their shape. I like to start with unsalted stock so I can control the seasoning myself and adjust it at the end.

Once the potatoes are tender, stir in the peas, corn, shredded or bite-sized chicken pieces, and cream. Simmer the soup for about 10 minutes until the chicken is heated through and all the flavors meld together. The cream transforms the broth into something rich and comforting—perfect for a chicken pot pie in soup form.

Remove the bay leaf, taste the soup and adjust seasoning if needed. Ladle the soup into bowls and garnish generously with fresh parsley. The bright green parsley adds a fresh, peppery note that cuts through the richness and makes each spoonful feel more vibrant.