Creamy Chicken and Vegetable Soup

Ingredients:

– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, sliced
– 2 celery stalks, sliced
– 8 oz mushrooms, sliced
– 1/2 cup frozen peas
– 4 cups chicken broth
– 2 cups cooked chicken, shredded
– 1 cup heavy cream
– 2 tablespoons flour
– 1 teaspoon dried thyme
– 1 teaspoon dried basil
– Salt and pepper to taste
– Fresh thyme or parsley for garnish (optional)

Instructions:

1. **Sauté Vegetables**: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic, sliced carrots, and celery, and cook for another 5 minutes until they start to soften.

2. **Cook Mushrooms**: Add the sliced mushrooms to the pot and cook for another 4-5 minutes until they release their moisture and start to brown.

3. **Add Broth and Chicken**: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes or until the vegetables are tender.

4. **Thicken the Soup**: In a small bowl, whisk the flour into the heavy cream until smooth. Slowly pour the mixture into the soup, stirring constantly to avoid lumps. Cook for another 5 minutes until the soup thickens.

5. **Add Peas and Seasonings**: Add the frozen peas, shredded chicken, dried thyme, dried basil, salt, and pepper. Stir well and let the soup simmer for another 5 minutes until everything is heated through.

6. **Serve**: Ladle the soup into bowls, garnish with fresh thyme or parsley if desired, and serve with toasted bread.

Enjoy your creamy chicken and vegetable soup!