Creamy Chicken Soup with Vegetables

Nothing seems as reassuring and nutritious as a cup of creamy chicken soup when the leaves turn color and the air becomes brisk. Tender chicken, a mix of veggies, and a rich broth combine in this hearty and nutritious fall recipe to warm your spirit. This tasty, simple-to-make soup is going to become a family favorite as we welcome the season.

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Ingredients

  

• butter two tablespoons
• Dice one yellow onion.
• 2 sliced celery ribs
• Peel and chop two carrots.
• Minced two garlic cloves
• Three tbsp all purpose flour
• Peel and slice two potatoes.
• Six skinless boneless chicken thighs and four cups chicken broth
• 2 cups florets from broccoli
• 1 cup green peas
• I cup cream
• Taste-test salt and pepper
• One optional thyme sprig for taste

Instructions

 

• Cook the chicken by melting the butter in a big saucepan set over medium heat. Toss in the chicken thighs and season with pepper. Cook, turning once, until both sides are golden brown, five to seven minutes on each. Take out of the pot the chicken and leave aside.
• Sauté the Vegetables: Put the cut carrots, celery, and onion into the same saucepan. About five minutes later, the veggies should start to soften. Stir in the minced garlic and heat through, about a minute.
• To thicken the soup, toss in the all-purpose flour, being sure to cover the veggies evenly. Cook until the raw flour flavor is gone, a few minutes.
• Pour in the chicken broth gradually, whisking constantly to prevent lumps. Back into the saucepan add the diced potatoes and the browned chicken thighs. For extra taste, include the thyme sprig if using. Boil the soup, then lower the heat and let it simmer, covered, for 20 to 25 minutes, or until the potatoes are soft and the chicken is cooked through.
• Add More Vegetables: Take out of the broth the chicken thighs and use two forks to shred them. Back into the saucepan goes the shredded chicken. When the veggies are soft but still bright, add the broccoli florets and green peas and simmer for a further five to seven minutes.
• Beat in the cream and turn down the heat to low. To stop the cream from curdling, warm through but don't boil it. Salt and pepper the soup to taste.

Serve:

Discard the thyme sprig (if used) and ladle the soup into bowls. Serve hot, garnished with fresh thyme leaves or parsley if desired.

Conclusion:

This Creamy Chicken Soup with Vegetables is a testament to the comfort and warmth that only a homemade soup can provide. Rich, creamy, and loaded with nutritious ingredients, it’s the perfect dish to enjoy on a chilly fall day. Whether you’re gathering around the dinner table with family or cozying up with a good book, this soup is sure to satisfy. Enjoy the depth of flavors and the comforting embrace of each spoonful.