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I cup cream
Taste-test salt and pepper
One optional thyme sprig for taste
INSTRUCTIONS
Cook the chicken by melting the butter in a big saucepan set over medium heat. Toss in the chicken thighs and season with pepper. Cook, turning once, until both sides are golden brown, five to seven minutes on each. Take out of the pot the chicken and leave aside.
Sauté the Vegetables: Put the cut carrots, celery, and onion into the same saucepan. About five minutes later, the veggies should start to soften. Stir in the minced garlic and heat through, about a minute.
To thicken the soup, toss in the all-purpose flour, being sure to cover the veggies evenly. Cook until the raw flour flavor is gone, a few minutes.
Pour in the chicken broth gradually, whisking constantly to prevent lumps. Back into the saucepan add the diced potatoes and the browned chicken thighs. For extra taste, include the thyme sprig if using. Boil the soup, then lower the heat and let it simmer, covered, for 20 to 25 minutes, or until the potatoes are soft and the chicken is cooked through.
Add More Vegetables: Take out of the broth the chicken thighs and use two forks to shred them. Back into the saucepan goes the shredded chicken. When the veggies are soft but still bright, add the broccoli florets and green peas and simmer for a further five to seven minutes.
Beat in the cream and turn down the heat to low. To stop the cream from curdling, warm through but don’t boil it. Salt and pepper the soup to taste.
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