What Are You Chef-ing Tonight, Dr?

First off, let’s talk about how this Creamy Chicken and Vegetable Soup is basically a hug in a bowl. It’s the kind of meal that makes you feel all warm and fuzzy inside, perfect for those days when you need a little extra comfort. And the best part? It’s ridiculously easy to make, so you can spend less time in the kitchen and more time cozying up with your favorite blanket.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced into bite-sized pieces
• 1 medium onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup frozen peas
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Brown the chicken: Add the diced chicken to the pot and cook until lightly browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Sauté the veggies: Toss in the onion, carrots, celery, and garlic. Cook until the veggies start to soften, about 5 minutes, stirring occasionally.
4. Simmer the soup: Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and let it simmer for 15 minutes. Tip: Simmering helps the flavors meld together beautifully.
5. Add the cream: Stir in the heavy cream, thyme, salt, and pepper. Let the soup warm through for another 5 minutes.
6. Throw in the peas: Add the frozen peas and cook for 2 minutes just until they’re bright green and tender. Tip: Frozen peas are a great time-saver and they retain their sweetness and color perfectly.
7. Finish with cheese: Sprinkle in the Parmesan cheese, stirring until it’s melted and the soup is creamy.

This soup turns out luxuriously creamy with a rich, savory flavor that’s balanced by the sweetness of the peas and carrots. Serve it with a crusty piece of bread for dipping, or go all out and top it with extra Parmesan and a sprinkle of fresh herbs for a little extra flair.”