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Comforting Creamy Chicken Soup with Vegetables
- Melt butter in a large saucepan over medium heat. Season chicken thighs with salt and pepper, then brown them on both sides. Remove chicken from the pan.
- Sauté onions, celery, and carrots in the same pot until tender. Add minced garlic and cook for another minute.
- Sprinkle flour over the veggies, stir to coat evenly, and cook for a few minutes to get rid of the raw flour taste.
- Gradually pour in chicken broth while stirring to avoid lumps. Add back the chicken thighs, diced potatoes, and thyme sprig. Bring to a boil, then simmer covered for about 20 minutes until chicken is cooked and potatoes are tender.
- Remove chicken, shred it, and return it to the pot. Add green peas and broccoli, cooking until veggies are tender yet colorful.
- Reduce heat, stir in cream, and warm thoroughly without boiling. Adjust seasoning with salt and pepper.
Serving:
- Remove the thyme sprig (if used) and ladle the soup into bowls.
- Garnish with fresh thyme leaves or parsley before serving.
Conclusion:
This Creamy Chicken Soup with Vegetables is a celebration of comfort and nourishment, perfect for chilly autumn days. Whether shared with family or enjoyed alone with a good book, savor the rich flavors and soothing warmth of each spoonful. Embrace the goodness of homemade soup with this recipe that promises to satisfy and delight.
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