1 lb boneless, skinless chicken breasts or thighs
1 cup diced potatoes
1 cup frozen peas and carrots
4 cups chicken broth
1 cup heavy cream
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Prepare the Chicken: If using raw chicken, dice it into bite-sized pieces and season with salt and pepper. Heat olive oil in a large pot over medium heat and sauté the chicken until fully cooked, about 5-7 minutes. Remove it from the pot and set aside.
Sauté the Vegetables: In the same pot, add diced potatoes, frozen peas, and carrots. Sauté for about 3-5 minutes until they start to soften.
Make the Soup Base: Pour in the chicken broth and add the cooked chicken back to the pot. Sprinkle in dried thyme and bring the mixture to a boil.
Add Creaminess: Once boiling, lower the heat and stir in the heavy cream. Allow the soup to simmer for another 10 minutes to develop flavors.
Adjust Seasoning: Taste your soup and adjust salt and pepper as needed. For a touch of elegance, add fresh herbs if available.
Serve: Ladle the soup into bowls and enjoy with crusty bread or crackers for a complete meal.