Ingredients

1 lb boneless, skinless chicken breasts or thighs

2 tablespoons olive oil or butter

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, peeled and sliced

2 celery stalks, sliced

3 medium potatoes, peeled and diced

1 cup frozen peas

1 cup frozen corn

4 cups chicken broth

1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)

1 teaspoon dried parsley

Salt and pepper, to taste

1/3 cup all-purpose flour

1 1/2 cups milk (whole or 2%)

1/2 cup heavy cream (optional, for extra creaminess)

Fresh thyme sprigs or chopped parsley, for garnish

Instructions

Step 1: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onions, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and vegetables start to soften.

Step 2: Add the minced garlic and cook for another minute until fragrant. Stir in the diced potatoes, dried thyme, dried parsley, salt, and pepper. Mix well to combine.

Step 3: Pour in the chicken broth and add the whole chicken breasts or thighs. Bring to a gentle simmer over medium-high heat. Cook for 20-25 minutes, or until the chicken is fully cooked and potatoes are tender.

Step 4: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.

Step 5: Stir in the frozen peas and corn, adding color and sweetness to the soup.

Step 6: In a small bowl, whisk together the flour and milk until smooth. Slowly pour the mixture into the soup while stirring to avoid lumps. Simmer for 5-7 minutes until the soup thickens. If desired, stir in the heavy cream and heat through.

Step 7: Taste and adjust seasoning with more salt and pepper if needed.

Step 8: Serve hot, garnished with fresh thyme or parsley. Enjoy with flaky puff pastry or warm biscuits for a complete meal.

Tips & Variations

Use leftover cooked chicken to save time and skip the simmering step.

For a gluten-free option, substitute all-purpose flour with cornstarch or a gluten-free flour blend.

Swap heavy cream for coconut milk to add a subtle sweetness and make it dairy-free.

Add a pinch of smoked paprika for a smoky depth of flavor.

FAQs

Can I use frozen chicken instead of fresh?

Yes, you can use frozen chicken breasts or thighs, but make sure to thaw them completely before cooking to ensure even cooking and proper texture.

Is this soup freezer-friendly?

This soup can be frozen, but note that the texture of the potatoes and cream may change slightly. Cool the soup completely before transferring it to freezer-safe containers. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.