In a Dutch oven or large pot, add the butter and set to medium heat. Add the celery, carrots, onion, minced garlic, and a few cracks/shakes of salt and pepper. Cook until the onions are translucent, about 7-8 minutes.Add the flour and stir until mixed throughout. Then add the milk and chicken broth.

Bring soup to a boil (this allows the broth to thicken) and then set heat to low and simmer for 15-20 minutes, stirring occasionally.

Once the soup has thickened some, add the cooked chicken and peas. Continue to cook on low for another 5 minutes. Taste, and add more salt and pepper to desired liking.

Top with shredded cheese, if desired. Serve with crackers, a piece of toast, grilled cheese, salad or just eat as is!

Add butter to a skillet and set to medium heat. Add the celery, carrots, onion, minced garlic, and a few cracks/shakes of salt and pepper. Cook until the onions are translucent, about 7-8 minutes.

If using cooked chicken, add the cooked vegetables, milk, broth, and flour to the Crockpot. If using raw chicken, add the raw chicken along with everything else (except the peas). Stir everything together. Cook on high for 3 hours or low for 6 hours.

After it’s cooked, you can stir in the cooked chicken (or if you put your chicken in raw, you can take it out and shred it). Stir in the peas. Taste and adjust seasonings to taste. Garnish with freshly cracked black pepper and fresh parsley to serve.