Nothing beats a warm bowl of creamy chicken and vegetable soup on a chilly day. Loaded with tender chicken, hearty vegetables, and a rich, velvety broth, this comfort dish is perfect for lunch or dinner — and it’s ready in just 30 minutes!

📝 Ingredients

• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 2 cups cooked shredded chicken
• 3 cups chicken broth
• 1 cup milk or cream
• 2 tbsp flour (optional for thickening)
• ½ cup peas (fresh or frozen)
• Salt & pepper to taste
• Fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. Heat olive oil in a pot over medium heat. Sauté onion, garlic, carrots, and celery for 5–7 minutes until tender.
2. Add flour and stir to coat veggies (optional). Cook 1–2 minutes.
3. Pour in chicken broth, bring to a simmer.
4. Add shredded chicken and peas. Simmer for 10 minutes.
5. Stir in milk or cream, season with salt and pepper. Heat until warmed through (don’t boil).
6. Garnish with chopped parsley and serve hot.