Creamy Chicken and Vegetable Soup

Ingredients:

– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, sliced
– 2 celery stalks, chopped
– 1 cup broccoli florets
– 1 cup peas
– 2 medium potatoes, diced
– 2 cups cooked chicken, shredded or cubed
– 4 cups chicken broth
– 1 cup milk or cream
– 2 tablespoons all-purpose flour
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional, for garnish)

 Instructions:

1. **Prepare the Vegetables:**
– In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

2. **Cook the Vegetables:**
– Add the sliced carrots, chopped celery, and diced potatoes to the pot. Cook for about 5 minutes, stirring occasionally.

3. **Add the Broth:**
– Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the vegetables are tender.

4. **Prepare the Cream Base:**
– In a separate bowl, whisk together the milk (or cream) and flour until smooth. Gradually add this mixture to the pot, stirring continuously to avoid lumps.

5. **Add Chicken and Broccoli:**
– Stir in the cooked chicken and broccoli florets. Let the soup simmer for another 10 minutes, until the broccoli is tender.

6. **Season the Soup:**
– Add the peas and season the soup with dried thyme, salt, and pepper. Let it cook for an additional 5 minutes.

7. **Serve:**
– Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or rolls.

Enjoy your delicious and hearty creamy chicken and vegetable soup!