https://natashaskitchen.com/chicken-pot-pie-soup/

0. Cook chicken however you want.. oven or pan. Season with salt, pepper, garlic powder, paprika, onion powder, anything else you want tbh. Dice small once cooked.
Veg use chickpeas, rinse and drain them

1. Heat two big soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 10 minutes, stirring occasionally, until softened and lightly golden.

2. Add minced garlic and sauté for another 1 minutes, stirring occasionally until softened.

3. Add cornstarch and stir constantly for 2 minute until golden.

4. Add stock, salt to taste, and black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 15-20 minutes or just until potatoes are tender.

5. Add chicken and chickpeas, frozen peas, and frozen corn, heavy whipping cream and parsley. Bring back to a simmer and continue to cook for another 10 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.