Sprinkle the all-purpose flour over the vegetables, stirring to coat them evenly.

Cook for a few minutes to eliminate the raw flour taste.

4. Add Liquids and Chicken:

Gradually pour in the chicken broth while stirring to prevent lumps.

Return the browned chicken thighs to the pot along with the chopped potatoes.

If using, add the thyme sprig for extra flavor.

Bring the soup to a boil, then reduce the heat and let it simmer with the lid on for about 20 minutes, until the chicken is fully cooked and the potatoes are tender.

5. Add Additional Vegetables:

Remove the chicken thighs from the broth and shred them with two forks.

Return the shredded chicken to the pot.

Add the broccoli florets and green peas, cooking for another 5-7 minutes until the vegetables are tender but still vibrant in color.

6. Finish with Cream:

Stir in the cream over low heat, ensuring it warms through without boiling to prevent curdling.

Season with salt and pepper to taste.

Serving:

Discard the thyme sprig, if used, and ladle the soup into bowls.

Garnish with fresh thyme leaves or parsley if desired.

Conclusion

This Creamy Chicken Soup with Vegetables is a tribute to the comfort and warmth that only homemade soup can provide. Rich, creamy, and packed with nutritious ingredients, it’s the perfect meal for a cool autumn day. Whether you’re gathered with family at the dinner table or cozying up with a good book, this soup will satisfy and comfort you. Enjoy the rich flavors and the soothing embrace of each bite.