Chicken Mushroom Soup (and a bit of everything else)

I love Olive Garden's Zuppa Toscana Soup. I am not crazy in love with the spicy sausage. My ideal soup is a chunky, creamy soup with chicken, lots of veggies, and that tasty kale and red potatoes found in the Zuppa Toscana recipe. I combined two recipes together and came up with the best of both worlds in this tasty soup. It was a HUGE hit at my house. It didn't hurt to add some homemade cinnamon rolls on the side either.

Ingredients:
6 tablespoons butter
1 Tablespoon garlic puree
1 medium onion, chopped
3 tablespoons flour
2 teaspoons salt
1 teaspoon pepper
6 cups chicken broth
chicken bouillon to taste (optional)
1 pound mushrooms, sliced
3/4 cup sliced celery
3/4 cup chopped carrots
2 cups quartered baby red potatoes
1 cup chopped yellow squash
1 1/2 cups frozen corn kernels, thawed
1 bunch of kale slightly chopped
2 teaspoons thyme
2 cups light cream
1/2 bunch
2 cups chopped cooked chicken

Directions:
In a large pot, melt the butter over medium heat. Add the onion and garlic saute until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.
Add the cream,kale, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.
Serve and Enjoy!
Makes about 15 cups.