Step 1

To a pot, add the chicken broth and let it come to a simmer on medium heat. Add the chicken breasts, cover and cook for about 10 to 12 minutes.

Step 2

Remove the chicken breasts and set aside to cool. Add the milk into the pot and let it come to a simmer (be sure not to let this come to a boil). Pour the broth into a container or large measuring cup and set aside.

Step 3

To the now-empty pot, add 1 tablespoon of the butter and oil. Add the diced carrots and let this cook for 2 minutes, then add the diced celery and onion. Cook for about 5 minutes or until vegetables have soften a bit. Add the minced garlic, 1 teaspoon of salt and pepper and give it a stir.

Step 4

Create a well in the center of the pot and add the remainder of the butter (4 tablespoons) and let it melt. Add the all-purpose flour and stir to combine with the veggies. After about a minute, add the russet potatoes and slowly pour in the milk-broth mixture. Pour just a little bit at a time, stirring in between each pour. Add a pinch more salt, pepper and thyme springs. Cover and let cook until potatoes have softened, about 10 minutes.

Step 5

In the meantime, dice or shred the chicken breasts and add into the soup along with 1 cup of peas. Stir until the chicken is warmed through.

Step 6

Remove the thyme sprigs, check for seasoning and sprinkle with parsley.