Start by finely chopping the onion. Heat a drizzle of olive oil in a large pot over medium heat and add the chopped onion. Sauté the onion until it’s soft and translucent, which should take about 3-4 minutes.
While the onion is cooking, peel and slice the carrots and chop the celery into small pieces. Add the carrots and celery to the pot, sautéing for an additional 3-4 minutes, stirring occasionally.
Add Garlic and Flour:
Mince the garlic cloves and add them to the pot. Cook the garlic for about 30 seconds, just until fragrant.
Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to create a roux. This will help thicken the soup later on.
Prepare the Broth:
Peel and cube the potatoes, then add them to the pot. Pour in enough vegetable broth to cover the vegetables.
Add the chicken thighs to the pot, ensuring they are submerged in the broth. Drop in a few sprigs of fresh thyme for added flavor.
Cover the pot with a lid and let the soup simmer for 10-15 minutes, or until the chicken is fully cooked and the potatoes are tender.
Prepare the Bread:
While the soup is simmering, prepare the bread. Preheat your oven to 180°C (350°F).
Brush the slices of bread with olive oil on both sides. Arrange them on a baking sheet.
Finely chop the red bell pepper and mince the garlic cloves. Spread the chopped pepper and garlic evenly over the bread slices. Sprinkle with your favorite seasoning mix, and add a little salt and black pepper.
Bake the bread in the preheated oven for about 10 minutes, or until it’s golden and crispy.
Finish the Soup:
Once the chicken is cooked through, carefully remove it from the pot and set it aside to cool slightly. Remove the thyme sprigs from the soup and discard them.
Shred or chop the chicken into bite-sized pieces and return it to the pot.
Add the chopped broccoli and green peas to the soup. Stir in the cream, salt, and black pepper, adjusting the seasoning to taste.
Let the soup simmer for another 2-3 minutes, just until the broccoli is tender but still bright green.
Serve:
Ladle the soup into bowls and serve with a slice of the prepared bread on the side. The bread is perfect for dipping into the creamy, flavorful broth.
Enjoy this aromatic and satisfying soup any time of the day!
Cooking Tips:
Use Fresh Ingredients: Fresh vegetables, especially broccoli, contribute to the best flavor and nutritional value. If possible, use freshly picked broccoli and high-quality olive oil for sautéing.
Flour for Thickening: Cooking the flour with the sautéed vegetables before adding the broth is a crucial step. It helps thicken the soup and ensures a creamy, velvety texture.
Chicken Alternatives: If you prefer a vegetarian version, you can omit the chicken and use vegetable broth. Add more vegetables like cauliflower or mushrooms to make the soup hearty.
Bread Variations: You can use any type of bread you prefer, from whole grain to sourdough. For a cheesy twist, top the bread with shredded Parmesan or mozzarella before baking.
Nutritional Benefits:
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