Chicken Pot Pie Soup

Tastes just like chicken pot pie in soup form. Can make pie crust dippers or biscuits to make it more like a deconstructed pot pie. I put noodles in mine (cooked separately from the soup).
Extreme comfort food for a cold fall or winter night's meal.

 1 rotisserie chicken*
2 Tbsp butter
1 medium onion, chopped
2 stalks celery, chopped
3 larger carrots, cut into 1/2 inch coins
4 cloves garlic, minced
2 Tbsp flour
salt
pepper
1-2 tsp. Old Bay Seasoning
1 tsp paprika
1/2 tsp cayenne pepper
4 cups low sodium chicken broth (or homemade bone broth from the bones from the rotisserie chicken)
5-6 small potatoes (Idaho, red or Yukon gold), chopped
2 cups frozen peas
1 cup frozen green beans
1 cup frozen corn
1 cup milk
1/4 cup chopped fresh parsley
Grated Parmesan Cheese

Remove all meat from rotisserie chicken and chop up. Set aside (should be about 3-4 cups). Make chicken stock from the bones and skin of the chicken (need 4 cups), if desired. Freeze leftover stock for another recipe.

In a large stock pot, melt butter and saute' onion, celery, carrots, and garlic until soft. Add flour to make a roux. Add salt, pepper, Old Bay, paprika and cayenne pepper. Slowly add the chicken broth and bring to a boil. Add potatoes and simmer for 10 minutes (or until almost done). Add peas, green beans, frozen corn and chicken and bring back to a boil. Simmer until veggies are cooked, adding milk at the very end to warm. Top with fresh parsley and adjust seasonings. Serve with cooked noodles if desired, baked pie crust dippers or biscuits and a sprinkle of Parmesan Cheese.

*Feel free to cook your own whole chicken or add 3-4 cups of cooked chicken of your choice.