Ingredients

• olive oil
• lb (450 g) of boneless chicken breasts or skinless chicken thighs, cut into small pieces
• yellow onion, chopped into cubes
• carrots, cut into small cubes
• celery stalks, cut into small cubes
• garlic cloves, minced
• all-purpose flour
• (1 L) chicken broth
• medium potatoes, peeled and cut into cubes
• dried thyme
• onion powder
• sweet paprika
• laurel leaf
• corn kernels
• frozen peas
• (250 ml) cream of 15% fat
• fresh parsley, chopped
• salt
• black pepper

Instructions

1. Heat 1 tablespoon of oil in a large pot over medium-high heat and brown the chicken pieces for 4 to 5 minutes. Remove the chicken and set aside.
2. Add the remaining oil, onion, carrots, and celery to the pot, then cook for 5 minutes, stirring regularly.
3. Add the garlic and cook for 30 seconds.
4. Sprinkle the flour over the vegetables and stir for 1 minute.
5. Gradually add the chicken broth, stirring to avoid lumps.
6. Add the potatoes, thyme, onion powder, paprika, bay leaf, salt, and pepper.
7. Bring to a gentle boil, reduce to medium-low heat, and simmer for 15 minutes.
8. Return the chicken to the pot, add the corn, and continue cooking for 5 to 7 minutes, until the potatoes are tender and the chicken is fully cooked.
9. Add the peas and cream, then heat gently for 3 to 4 minutes without boiling vigorously.
10. Remove the bay leaf, stir in the parsley, and serve hot.
11. For a thicker soup, mash some potato cubes directly into the broth before adding the cream.