Preparation

Step 1 out of 10

Add oil to a large Dutch oven or soup pot over medium heat. Add carrots, celery, and onion and cook on medium heat, stirring often, until onions are translucent, and vegetables are slightly softened.

Step 2 out of 10

Stir in garlic, salt, parsley, thyme, and pepper and cook one minute.

Step 3 out of 10

Add broth and scrape the bottom of the pot with a wooden spoon to ensure any browned bits are removed.

Step 4 out of 10

Stir in potatoes and nestle chicken breast down in the liquid. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until potatoes are tender.

Step 5 out of 10

Meanwhile, make your roux and thicken your milk. In a large glass bowl or measuring cup, melt the butter in the microwave on high for 30 to 45 seconds at a time.

Step 6 out of 10

Stir in flour until completely absorbed.

Step 7 out of 10

Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.

Step 8 out of 10

Microwave on high in 45 second intervals, whisking each time, until thickened (about four times). Be sure to keep an eye on it in the microwave, as it will bubble up—use a bowl or cup with lots of room left at the top.

Step 9 out of 10

When potatoes are tender and chicken is cooked through (about 10 to 15 minutes), remove chicken breast and shred. Stir in the frozen peas, frozen corn, and the thickened milk along with the shredded chicken.

Step 10 out of 10

Let soup simmer on medium-low heat until heated through, then serve with biscuits.