The Best Creamy Chicken Soup

Instructions

1. 1
   Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery and sauté for 4–5 minutes until just softened.
2. 2
   Stir in garlic and cook until fragrant, about 1 minute. Add diced chicken breast and cook for 4–5 minutes, stirring, until chicken is just opaque.
3. 3
   Sprinkle flour over veggies and chicken, stirring well to coat. Add thyme, dried parsley, salt, and black pepper.
4. 4
   Slowly pour in chicken broth, scraping any browned bits from the bottom. Bring to a gentle boil, then reduce heat and simmer for 12–15 minutes.
5. 5
   In a small bowl, whisk softened cream cheese with 1/2 cup hot soup broth until smooth. Return mixture to the pot and add milk and frozen peas.
6. 6
   Stir well and simmer another 3–4 minutes until soup is creamy and peas are heated through. Taste for seasoning and add more salt or pepper if needed.
7. 7
   Ladle into bowls, garnish with chopped parsley, and serve hot!