Cook the Chicken:
In a large pot, melt the butter over medium heat.
Add the chicken thighs, season with salt and pepper, and cook until browned on both sides.
Remove and set aside.
Sauté the Vegetables:
In the same pot, add the onion, celery, and carrots.
Sauté until they begin to soften. Add the garlic and cook until fragrant.
Thicken the Soup:
Sprinkle flour over the vegetables, stirring to coat evenly.
Cook for a few minutes to remove the raw flour taste.
Add Liquids and Chicken:
Gradually pour in the chicken broth.
Add the diced potatoes, browned chicken thighs, and thyme sprig.
Bring to a boil, then simmer, covered, until the chicken is cooked through and the potatoes are tender.
Add More Vegetables:
Remove the chicken, shred it, and return it to the pot.
Add the broccoli and peas, and cook until the vegetables are tender.
Finish with Cream:
Stir in the cream, and warm through without boiling.
Season with salt and pepper to taste.
Serve and Enjoy:
Discard the thyme sprig, ladle the soup into bowls, and garnish with fresh herbs if desired.
This recipe combines the hearty flavors of chicken and vegetables with a creamy, comforting base, making it a perfect dish for cooler weather. Enjoy!
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