Scale

4 tablespoons butter or olive oil

1 medium onion, peeled and diced

2 medium carrots, peeled and diced

2 celery stalks, diced

4 cloves garlic, peeled and minced

4 ounces button or baby bella mushrooms, diced

⅓ cup all-purpose flour (or white whole wheat flour)

3 cups chicken stock

2 cups milk

3 cups shredded cooked chicken

1 pound Yukon gold potatoes, diced

1 cup frozen corn

1 cup frozen peas

1 teaspoon Italian seasoning

½ teaspoon salt

½ teaspoon freshly-cracked black pepper

Start with the Vegetables: Heat butter or oil in a large stockpot over medium-high heat. Add onion, carrots, and celery. Cook for 6–7 minutes, stirring often, until onion softens.
Add Garlic and Mushrooms: Stir in garlic and mushrooms. Cook for 2–3 minutes until the garlic is fragrant and mushrooms start to release juices.
Create the Roux: Sprinkle flour into the pot. Stir well until combined. Cook for 1 minute, stirring constantly, to remove raw flour taste.
Add Liquids Gradually: Slowly pour in chicken stock and milk while stirring. Mix until smooth and no lumps remain.
Add the Main Ingredients: Stir in shredded chicken, potatoes, corn, peas, Italian seasoning, salt, and pepper. Mix well to combine.
Simmer Until Ready: Bring the soup to a gentle simmer. Lower heat to medium-low and cook for 10–15 minutes, stirring occasionally, until potatoes are tender and soup is creamy.
Adjust Seasoning: Taste and add extra salt or pepper as desired.
Serve Immediately: Ladle into bowls and serve with crackers, bread, or extra herbs for garnish.