To melt the butter, place it in a big saucepan and set the heat to medium. Season the chicken thighs with salt and pepper before adding them to the dish. For about five to seven minutes on each side, cook until browned on both sides. Put the chicken in a separate bowl after removing it from the saucepan.
To sauté the vegetables, place the chopped onion, sliced celery, and sliced carrots in the same pot. Sauté until the vegetables are tender. It should take around five minutes for the veggies to start becoming more tender. Once the garlic has been minced, add it to the pan and continue to simmer for another minute.
Increase the thickness of the soup:
The veggies should be coated uniformly with the all-purpose flour, which should be sprinkled over them and stirred. After a few of minutes of cooking, the flavor of raw flour should be eliminated.
Adding the liquids and the chicken: While stirring constantly, gradually pour in the chicken broth. This will prevent lumps from forming. Once the chicken thighs have been fried, add them back into the saucepan along with the diced potatoes. Adding the thyme sprig, if you are using it, will offer further taste. The soup should be brought to a boil, then the heat should be reduced and the soup should be allowed to simmer together with the lid on for around twenty minutes, or until the chicken is fully cooked and the potatoes are soft.
Put in Additional Vegetables:
Take the chicken thighs out of the broth and shred them with two forks once you have removed them. Return the chicken that has been shredded to the pot. Green peas and broccoli florets should be added to the pan and cooked for an additional five to seven minutes, or until the veggies are soft but still retain their brilliant color.
Utilize Cream as a Finish:
While stirring in the cream, reduce the heat to a low setting. In order to avoid the cream from curdling, it is important to warm it thoroughly without bringing it to a boil. Add salt and pepper to taste, and season the soup accordingly.

Provide:
Throw away the thyme sprig, if it was used, and divide the soup into bowls using a ladle. When ready to serve, drizzle with fresh thyme leaves or parsley, depending on your preference.
The conclusion is that this Creamy Chicken Soup with Vegetables is a tribute to the comfort and warmth that can only be provided by a soup that is produced at home. It is the ideal meal to prepare and eat on a cool autumn day since it is rich, creamy, and packed with a variety of healthful ingredients. There is no doubt that this soup will fulfill your needs, whether you are gathered with your loved ones at the dinner table or you are settling in with a nice book. Take pleasure in the richness of flavors and the reassuring hug that each mouthful provides.

To melt the butter, place it in a big saucepan and set the heat to medium. Season the chicken thighs with salt and pepper before adding them to the dish. For about five to seven minutes on each side, cook until browned on both sides. Put the chicken in a separate bowl after removing it from the saucepan.
To sauté the vegetables, place the chopped onion, sliced celery, and sliced carrots in the same pot. Sauté until the vegetables are tender. It should take around five minutes for the veggies to start becoming more tender. Once the garlic has been minced, add it to the pan and continue to simmer for another minute.
Increase the thickness of the soup:
The veggies should be coated uniformly with the all-purpose flour, which should be sprinkled over them and stirred. After a few of minutes of cooking, the flavor of raw flour should be eliminated.
Adding the liquids and the chicken: While stirring constantly, gradually pour in the chicken broth. This will prevent lumps from forming. Once the chicken thighs have been fried, add them back into the saucepan along with the diced potatoes. Adding the thyme sprig, if you are using it, will offer further taste. The soup should be brought to a boil, then the heat should be reduced and the soup should be allowed to simmer together with the lid on for around twenty minutes, or until the chicken is fully cooked and the potatoes are soft.
Put in Additional Vegetables:
Take the chicken thighs out of the broth and shred them with two forks once you have removed them. Return the chicken that has been shredded to the pot. Green peas and broccoli florets should be added to the pan and cooked for an additional five to seven minutes, or until the veggies are soft but still retain their brilliant color.
Utilize Cream as a Finish:
While stirring in the cream, reduce the heat to a low setting. In order to avoid the cream from curdling, it is important to warm it thoroughly without bringing it to a boil. Add salt and pepper to taste, and season the soup accordingly.

Provide:
Throw away the thyme sprig, if it was used, and divide the soup into bowls using a ladle. When ready to serve, drizzle with fresh thyme leaves or parsley, depending on your preference.
The conclusion is that this Creamy Chicken Soup with Vegetables is a tribute to the comfort and warmth that can only be provided by a soup that is produced at home. It is the ideal meal to prepare and eat on a cool autumn day since it is rich, creamy, and packed with a variety of healthful ingredients. There is no doubt that this soup will fulfill your needs, whether you are gathered with your loved ones at the dinner table or you are settling in with a nice book. Take pleasure in the richness of flavors and the reassuring hug that each mouthful provides.