Creamy Chicken and Vegetable Soup

Here’s a recipe for Creamy Chicken and Vegetable Soup:

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 cups chicken broth
• 2 cups cooked chicken, shredded or diced
• 1 cup heavy cream or half-and-half
• 2 tablespoons flour
• 1 cup frozen peas
• 1 cup frozen corn
• 2 tablespoons fresh parsley, chopped (optional)
• 1 tablespoon lemon juice (optional)

Instructions

1. Sauté Vegetables:
   • Heat the olive oil in a large pot over medium heat.
   • Add the onion and garlic, sautéing until translucent, about 3-4 minutes.
   • Add the carrots, celery, bell pepper, zucchini, and mushrooms. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
2. Season and Cook:
   • Add the dried thyme, rosemary, oregano, salt, and pepper to the pot. Stir to combine.
   • Pour in the chicken broth and bring the mixture to a boil.
   • Reduce the heat and let it simmer for about 15-20 minutes, until the vegetables are tender.
3. Add Chicken and Cream:
   • Stir in the cooked chicken.
   • In a separate bowl, whisk together the heavy cream and flour until smooth.
   • Gradually add the cream mixture to the soup, stirring continuously to avoid lumps.
4. Finish the Soup:
   • Add the frozen peas and corn, cooking for another 5-7 minutes until the soup is heated through and slightly thickened.
   • Taste and adjust seasoning if needed.
5. Serve:
   • If desired, stir in the fresh parsley and lemon juice just before serving for added freshness.
   • Serve hot with crusty bread or a side salad.

Enjoy your delicious Creamy Chicken and Vegetable Soup!