Ingredients:

2 tablespoons butter

1 yellow onion, diced

2 celery ribs, sliced

2 carrots, peeled and sliced

2 garlic cloves, minced

3 tablespoons all-purpose flour

2 potatoes, peeled and diced

4 cups chicken broth

6 boneless, skinless chicken thighs

2 cups broccoli florets

1 cup green peas

¼ cup cream

Salt and pepper to taste

1 thyme sprig (optional)

Instructions:

Melt the butter: In a large pot, melt the butter over medium-high heat.

Sauté the vegetables: Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 3-4 minutes.

Add the garlic and flour: Add the garlic and cook for another 30 seconds until fragrant. Then, add the flour and cook, stirring constantly for about 1 minute.

Add the remaining ingredients (except cream): Add the potatoes, chicken broth, chicken thighs, and thyme sprig (if using). Mix everything well. Cover the pot and bring the soup to a boil. Reduce heat to medium and simmer for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F.

Shred the chicken and add the cream: Carefully remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup. Remove and discard the thyme sprig.

Add the broccoli and peas: Add the broccoli florets and green peas to the soup and cook for an additional 2-3 minutes, or until the broccoli is bright green and tender.

Season and serve: Stir in the cream and season the soup with salt and pepper to taste. Serve immediately or store in the refrigerator for up to 3 days.

Tips:

You can use bone-in chicken thighs instead of boneless, skinless chicken thighs. If you do, you may need to simmer the soup for an additional 5-10 minutes, or until the chicken is cooked through.

You can also use leftover cooked chicken in this recipe. Simply add it to the soup with the broccoli and peas in step 6.

If you don’t have fresh thyme, you can use ½ teaspoon dried thyme.

For a thicker soup, you can mash some of the cooked potatoes before returning the shredded chicken to the pot.

You can add other vegetables to this soup, such as chopped mushrooms, corn, or green beans.

This soup can also be frozen for up to 3 months. Let the soup cool completely before freezing it in an airtight container.