Dice the onion and chop the carrots. Cut the cooked chicken breast into bite-size pieces.

Heat a Dutch oven or a large pot over medium-high heat. Heat 1 tablespoon of the olive oil until shimmering.

Add onion and carrots, and sauté until slightly golden brown. Add minced garlic and cook until fragrant.

In a small bowl, whisk chicken stock with gluten-free flour until the flour is fully dissolved.

Pour the flour-stock mixture and the milk into the pot and whisk until well combined.

Stir in frozen peas and frozen corn. Season with ground nutmeg, salt, and pepper. Stir in cooked chicken.

Reduce heat to low and let simmer, stirring occasionally until the veggies are cooked through and the soup is thickened, about 15 minutes.

Taste and adjust salt and pepper, if needed. Transfer the soup into serving bowls and garnish with curly parsley.