My hubby is obsessed with this soup. We finish a bowl, and he’s immediately ready for another.

Instructions:

1. Cook the Chicken:
   In a large pot, heat olive oil over medium heat. Add the chicken, season with salt and pepper, and cook until browned. Remove from pot and set aside.
2. Sauté the Veggies:
   In the same pot, add a bit more oil if needed. Toss in the onion, carrots, and celery. Cook for about 5 minutes until softened. Add garlic and thyme; stir for another minute.
3. Build the Broth:
   Sprinkle the flour over the veggies and stir to coat. Slowly pour in the chicken broth while stirring to avoid lumps. Let it simmer for 10 minutes.
4. Make It Creamy:
   Stir in milk (or half-and-half), then add the cooked chicken back in. Simmer for another 10 minutes until the soup starts to thicken and everything is tender.
5. Finish with Flavor:
   Add peas (or corn), spinach, and Parmesan. Stir until spinach wilts and cheese melts. Taste and adjust seasoning.
6. Serve Hot:
   Ladle into bowls, grab a spoon (and maybe some crusty bread), and get ready for happy silence at the table.

A Quick Warning:
If your house is anything like mine, you might want to double the recipe. Because yes — one bowl is never enough.

Let me know if you try it, and tell me if your people become just as obsessed.

Want me to turn this into a printable recipe card or pin-worthy graphic? I can help with that too!