1. In a large pot, melt butter over medium heat. Add onion, garlic, carrots, and celery; sauté until softened.
2. Stir in flour and cook for 1-2 minutes, stirring constantly.
3. Gradually add chicken broth, whisking to combine. Bring to a simmer.
4. Add shredded chicken, peas, corn, thyme, rosemary, salt, and pepper. Simmer for 10-15 minutes until vegetables are tender.
5. Stir in heavy cream and cook for another 5 minutes, until the soup is thickened and creamy.
6. Serve hot with puff pastry or biscuits on the side. Garnish with fresh parsley.
Notes:
• Use rotisserie chicken for quick prep.
Prep Time: 15 mins | Cooking Time: 30 mins | Total Time: 45 mins | Kcal: 450 | Servings: 4-6
