Chicken Pot Pie Soup | Wellington Crackers

Ingredients

• 4 tbsp olive oil, divided
• 3 tbsp unsalted butter
• 1 lb boneless skinless chicken thighs OR rotisserie chicken see notes
• 1 large onion, diced
• 1 cup chopped celery
• 1 cup chopped carrots
• 4-6 cloves garlic, minced
• 1/4 tsp red pepper flakes – optional for a kick
• 1/3 cup all-purpose flour
• 2 1/2 cups Yukon gold potatoes peeled and chopped into 1/2” cubes
• 8 cups low sodium chicken broth
• 2 1/2 tsp chicken bouillon or better than bouillons
• 1 tbsp dried parsley
• 1/2 tsp each dried oregano, dried basil, dried thyme, dried sage
• 1 bay leaf
• 2 cups half and half or evaporated milk
• 2 tbsp cornstarch
• 1 cup frozen peas, not thawed
• Salt and pepper, to taste