Instructions

• Cube or shred cooked chicken (removing bones as needed). Set aside.
• Melt 1/4 cup (half the stick) butter in large skillet or pot over medium heat. Add carrots, parsnips, celery and onions. Cook for 10 minutes or until vegetables are softened. Stir occasionally as they cook. Add garlic, cook and stir for an additional 2 minutes. Remove from heat. Set aside.
• Rinse potatoes. Poke with a fork several times each and place in the microwave. Cook for 9-12 minutes or until potatoes are completely softened. (I use a clean dish towel or paper towel to lightly squeeze and check them since they are hot). Chop cooked potatoes into bite-sized pieces. Set aside.
• In a large soup pot, melt remaining 4 tbsp butter over medium-high heat. Whisk in flour and bring to a bubble. Add thyme. Let bubble for 1 minute. (Don't let it brown)
• Pour in milk and chicken broth. Whisk to combine then bring to a boil.
• Once boiling, add potatoes, cooked vegetables and chicken. Stir to combine. Bring to a final boil then remove from heat. Season with salt and pepper as needed. Garnish with parsley or fresh thyme.