1. Sauté the Aromatics
In a large pot over medium heat, melt the butter and add the olive oil.
Add the chopped onion and cook for 2–3 minutes until softened.
Stir in the minced garlic, diced carrots, and celery. Cook for another 3 minutes until fragrant.
2. Cook the Vegetables
Add the diced potatoes and pour in the chicken broth.
Bring the mixture to a gentle boil, then reduce heat and let it simmer for 10–12 minutes until the potatoes are tender.
3. Thicken the Soup
In a small bowl, whisk the flour with 1/2 cup of milk or cream until smooth.
Gradually stir this mixture into the soup to help thicken the broth.
4. Add Chicken and Peas
Stir in the cooked chicken and frozen peas.
Pour in the remaining milk or cream and season with dried thyme, parsley, salt, and black pepper.
5. Simmer and Serve
Let the soup simmer for another 5–7 minutes, stirring occasionally, until thick and creamy.
Serve hot with crusty bread or crackers for a delicious and satisfying meal.
