Butter: 2 tablespoons
Onion: 1 large, finely chopped
Carrots: 2 large, chopped
Garlic: 2 large cloves, minced
Flour: 2 tablespoons (to thicken)
Potatoes: 2 large, diced
Low-sodium chicken broth: 6 cups
Chicken thighs: 4 boneless, skinless (can substitute with chicken breast)
Thyme: 1 sprig fresh (or 1 teaspoon dried thyme)
Broccoli florets: 1 cup, cut into small pieces
Peas: 1/2 cup (fresh or frozen)
Heavy cream: 1/2 cup (optional, for richness)
Salt and pepper: to taste
Instructions:
Prep the Base:
In a large soup pot, melt butter over medium-high heat.
Add onions, celery, and carrots. Sauté for 3-4 minutes until they start to soften.
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Thicken the Soup:
Sprinkle the flour over the vegetables and stir to coat. Cook for about 1 minute to remove the floury taste.
Add the Main Ingredients:
Add the diced potatoes and chicken broth to the pot. Stir well to incorporate the flour into the broth.
Add the whole chicken thighs and thyme sprig to the pot. Bring the mixture to a boil, then reduce heat to medium and let simmer for about 15 minutes, or until the potatoes are tender and the chicken is cooked through.
Cook the Chicken:
Remove the chicken from the pot. Chop or shred it into bite-sized pieces once it’s cool enough to handle. Discard the thyme sprig.
Finish with Vegetables and Seasoning:
Return the chicken to the pot and add broccoli and peas. Cook for an additional 2-3 minutes until the vegetables are just tender.
Stir in the heavy cream (if using) and season with salt!
Serve Warm:
Ladle the soup into bowls and serve hot. Perfect for a comforting meal especially when you’re feeling under the weather.