1: Separate meat from carcass of the roasted chickens.
2: In a pot, combine 6 cups of water, 2 onions, 3 parsley stems, 2 celery stalks, 1 teaspoon salt, 1 teaspoon pepper, and 2 bay leaves.
3: Simmer all the ingredients to create the broth.
4: Once flavors are rendered, separate the broth and discard the bones from the chicken.
5: Cut the veggies and place them back in the pot with the broth.
6: Add the cut chicken meat and 2 bags of frozen veggies to the pot.
7: Whisk in the slurry made from 1/4 cup cornstarch and add 1 cup of heavy cream and 1/2 cup of milk.
8: Bring the mixture to a simmer and let it thicken before serving.
