Instructions:
In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned on all sides. Remove the chicken from the pot and set it aside.
In the same pot, add a bit more olive oil if needed, and sauté the chopped onion until translucent. Add the minced garlic and cook for another minute.
Add the carrots, celery, red bell pepper, zucchini, corn, and peas to the pot. Stir well and cook for 5-7 minutes until the vegetables begin to soften.
Pour in the chicken broth, add the bay leaves, thyme, oregano, rosemary, salt, and pepper. Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.
While the soup is simmering, in a separate bowl, whisk together the heavy cream and flour until well combined and smooth. Slowly pour this mixture into the soup, stirring constantly to avoid lumps.
Add the cooked chicken back to the pot and continue to simmer for an additional 10-15 minutes, allowing the soup to thicken.
Adjust the seasoning if necessary and discard the bay leaves.
Serve the creamy chicken vegetable soup hot, garnished with chopped fresh parsley.
Enjoy this comforting and nourishing creamy chicken vegetable soup on a chilly day!
