Melt 1 Tbsp light butter in a large pot over medium-high heat. Add onions, carrots, and celery and sauté for 3 minutes. Add garlic and sauté 1 minute longer.

Add the additional 2 Tbsp of light butter. Whisk in the flour cooking and cook for 2 minutes stirring continuously.

Slowly add chicken broth while whisking.

Add potatoes, bay leaf, bouillon, salt, pepper, and seasonings. Simmer until the potatoes are tender; about 15-20 minutes.

Add the cooked chicken and let simmer for another 5 minutes.

Whisk cornstarch with half and half or the milk of your choice until smooth. Stir the cornstarch mixture into the pot.

Bring the soup to a simmer. Add peas and continue stirring frequently and let it simmer for 5-8 minutes or until soup thickens.

Remove from heat and discard the bay leaf. Garnish with fresh parsley or thyme leaves, if desired. Serve with homemade or store bought biscuits.