Comforting Creamy Chicken Soup with Vegetables

Instructions:

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.