- 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!
