Creamy Chicken Soup with Vegetables

Instructions:

1. Brown the Chicken:
In a large pot, melt the butter over medium heat. Season the chicken thighs with salt and pepper, then sear for 5–7 minutes per side until golden. Transfer to a plate and set aside.

2. Sauté the Vegetables:
In the same pot, add the onion, celery, and carrots. Sauté for 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

3. Thicken the Soup:
Sprinkle the flour over the vegetables, stirring to coat evenly. Cook for 2 minutes to remove the raw flour taste.

4. Simmer the Soup:
Gradually pour in the chicken broth, stirring constantly to avoid lumps. Return the chicken thighs to the pot, along with the diced potatoes and thyme sprig (if using). Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until the chicken is cooked through and the potatoes are tender.

5. Shred the Chicken & Add Greens:
Remove the chicken and shred it with two forks. Return the shredded meat to the pot, then stir in the broccoli florets and green peas. Simmer for another 5–7 minutes until the vegetables are tender but still vibrant.

6. Finish with Cream:
Reduce heat to low and stir in the heavy cream, warming gently (do not boil). Season with salt and pepper to taste.

7. Serve & Enjoy:
Discard the thyme sprig and ladle the soup into bowls. Garnish with fresh parsley or thyme leaves if desired.

Final Thoughts:

This Creamy Chicken Soup with Vegetables is autumn in a bowl—rich, comforting, and brimming with hearty goodness. Perfect for chilly evenings, it’s a dish that warms both body and soul. Serve it with crusty bread for a complete meal, and savor every spoonful of its creamy, flavorful embrace.

Enjoy!
This version keeps the essence of your original recipe while refining the structure for better readability and a more polished presentation. Let me know if you’d like any further tweaks!