Creamy Chicken and Vegetable Soup

Melt the butter in a large pot over medium heat. Add the diced carrots, celery, and onion to the pot. Sauté for 5-7 minutes, until the vegetables are softened and the onion is translucent.
1/4 cup Butter, 1 1/2 cup Carrots Diced, 1 cup Celery Diced, 1 small Onion Diced
Stir in the garlic, thyme, sage, salt, black pepper, garlic powder, and onion powder. Mix well to coat the vegetables. Cook for another minute.
2 cloves Garlic, 2 teaspoon Thyme, 1 teaspoon Sage, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Salt, ½ teaspoon Black Pepper
Sprinkle the flour over the vegetables, stirring constantly, and cook for 1-2 minutes to form a light roux.
1/4 cup Flour
Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer. Once simmering, add the short pasta to the pot. Cook for 8-10 minutes or until the pasta is al dente.
6 cups Chicken Broth, 1 cups Short Pasta
Stir in the cooked chicken, corn, and peas. Continue cooking until the chicken and vegetables are heated through, about 3-5 minutes.
1 ½ pounds Cooked Chicken, 1 cup Corn, 1 cup Peas
Lower the heat to medium-low and slowly stir in the half-and-half. Let the soup simmer for an additional 5 minutes to warm everything through.
1 ½ cup Half & Half
Remove from heat and taste for seasoning, adding more salt and pepper if needed.
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