Creamy Chicken and Vegetable Soup

Steps

1. In a large soup pot over medium-high heat, melt the butter (or add olive oil/vegetable/canola oil).
2. Add onion, celery, and carrots to the melted fat. Cook for 3 or 4 minutes until they start to soften.
3. Add garlic cloves and cook for another 30 seconds until fragrant.
4. Stir in flour and cook constantly for about one minute to cook off the raw flavor.
5. Add diced potatoes (2 large) to the pot. Stir well.
6. Pour in low-sodium chicken broth (or vegetable broth).
7. Add boneless, skinless chicken thighs whole to the mixture.
8. Season with a sprig of fresh thyme and bring the mixture to a boil.
9. Reduce heat to medium, cover, and let it simmer for 10 or 15 minutes until potatoes are tender and chicken is cooked through.
10. Remove the fully cooked chicken from the pot and set aside. Remove the thyme sprig.
11. Rough chop the cooked chicken.
12. Return the chopped chicken to the pot.
13. Add broccoli florets and peas (fresh or frozen).
14. Let the soup simmer for another 2 to 3 minutes until the broccoli is tender.
15. Stir in a splash of cream, then season with salt and pepper to taste.