Melt the butter in soup pot. Once the butter is melted, add in the mirepoix and seasonings. Saute for 3 - 4 minutes. Now add in the gluten free flour and mix well. Cook for a minute to cook out the flour flavor. Next, add in the chicken stock and mix well. Finish the early assembling of the soup with adding the coconut milk and the bay leaves. Bring to a boil and then reduce to a simmer.
After simmering for 15 - 20 minutes, add in the frozen corn and peas. Cook for a couple of minutes. Add the chicken and simmer for 5 - 10 minutes.
Serve and enjoy!