• Melt the butter in a large pot over medium heat, and add the onion and celery. Cook 4 to 5 minutes, stirring often, until softened. Add the garlic and cook for 30 seconds.
  4 tablespoons unsalted butter, 1 medium onion, 2 celery ribs, 2 garlic cloves
• Sprinkle the flour over the vegetables. Stir constantly for 1 to 2 minutes.
  ½ cup all-purpose flour
• Slowly whisk in the chicken broth until smooth.
  5 cups low-sodium chicken broth
• Add the potatoes, dried thyme, salt, black pepper, and oregano. Bring to a gentle simmer and cook 12 to 16 minutes, stirring occasionally, until the potatoes are fork-tender.
  2 cups diced potatoes, 1 teaspoon dried thyme, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon oregano
• Stir in the frozen mixed vegetables and shredded chicken. Simmer for 5 minutes.
  28 ounce bag frozen mixed vegetables, 4 cups cooked chicken
• Reduce the heat to low. Stir in the milk and heavy cream, if using. Heat until hot and slightly thickened, but do not boil.
  1 cup milk, ½ cup heavy cream
• Taste and add more salt and black pepper as needed. Serve warm.

How to Store Leftovers

• Refrigerate leftovers in an airtight container for 3–4 days.