Begin by warming up a Dutch oven or a soup pot on medium to high heat. Put in 6 tablespoons of butter and let it melt. Toss in chopped onions, chopped celery, and sliced carrots into the melted butter. Cook them for around 5-7 minutes, stirring occasionally. Keep at it until they turn soft and get a bit of a golden color.

Next, toss in sliced mushrooms and minced garlic. Cook them for another 5 minutes, stirring every so often until they become soft.

Now, add 1/3 cup of flour to the mixture. Stir it continuously for about 1 minute until it turns a golden color.

In a large pot, combine 6 cups of chicken stock, sliced potatoes, 3 1/2 teaspoons of salt (or to taste), and 1/2 teaspoon of black pepper.

Bring the mixture in the pot to a boil by heating it up, then turn the heat down to a simmer, which means keeping it at a low, gentle boil. Partially cover the pot with a lid, leaving a little space for steam to escape. Let it cook like this for about 12 to 15 minutes, making sure the potatoes become soft and easy to pierce with a fork.

Mix shredded chicken, frozen corn, frozen peas, 1/4 cup parsley in a pot and 1/2 cup heavy whipping cream. 1/4 cup parsley in a pot. Simmer until it's hot, then cook for 5 more minutes until peas and corn are tender. Season with pepper and salt, then remove from heat. Enjoy!