1 lb boneless chicken breast
2 medium carrots, diced
1 cup frozen peas
2 stalks celery, diced
4 cups chicken broth
1 cup milk or heavy cream
1 tablespoon olive oil
1 teaspoon thyme
Salt and pepper to taste
Prepare the Ingredients: Start by dicing the chicken, carrots, celery, and any other vegetables you’re using.
Cook the Chicken: Heat the olive oil in a large pot over medium heat. Add the diced chicken, season with salt and pepper, and cook until no longer pink, about 5-7 minutes.
Add Veggies: Add the carrots, celery, and thyme to the pot. Cook for another 5 minutes, stirring occasionally until the vegetables are slightly softened.
Add Broth: Pour in the chicken broth and bring to a gentle boil.
Simmer: Reduce the heat to medium-low, cover, and let it simmer for 10-15 minutes until the vegetables are tender.
Make it Creamy: Stir in the milk or cream, and allow the soup to heat through. Adjust seasoning as needed.
Thicken if Desired: If you want a thicker soup, mix a tablespoon of cornstarch with a little cold water and stir it in, cooking for an additional 2-3 minutes.
Serve: Ladle the soup into bowls, garnish with fresh herbs if desired, and enjoy your cozy meal!
