Chicken Pot Pie Soup - The BakerMama

Ingredients

• 4 tablespoons unsalted butter
• 1 yellow onion, finely chopped (about 1 cup)
• 4 celery stalks, trimmed and chopped
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 (10.5 ounce) cans cream of chicken soup
• 4 cups low-sodium chicken broth
• 1 (14.75) ounce can cream-style sweet corn
• 3 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 pound roasted shredded chicken (3-4 cups)
• 1 cup whole kernel corn (frozen or canned)
• 1 (16 ounce) package frozen peas and carrots
• Chopped fresh parsley, for garnishing