If it were up to me, I’d be eating this soup all the time.

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### Instructions

1. **Sauté the Base**
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5–7 minutes.

2. **Thicken It Up**
Sprinkle in the flour and stir until everything is coated. Cook for another minute to remove the raw flour taste.

3. **Add Liquids**
Slowly pour in the chicken broth, whisking to avoid lumps. Bring to a simmer, then stir in milk or half-and-half.

4. **Add Chicken and Veggies**
Stir in the cooked chicken and frozen peas or corn. Simmer for another 10 minutes to let the flavors come together.

5. **Finish and Serve**
Season with salt, pepper, and herbs to taste. Add a splash of lemon juice if desired. Serve hot with warm bread or crackers.

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### Why You’ll Be Hooked Too

– 🥣 **Creamy, filling, and family-approved**
– 🕒 **Ready in under 40 minutes**
– 🧂 **Flexible — swap in what you have**
– ❄️ **Perfect for leftovers or freezing**

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### Final Thoughts

There’s just something about a really good soup. It doesn’t have to be fancy — it just has to be *right*. And this one is. It’s the kind of recipe you’ll turn to on chilly days, long workweeks, or quiet weekends when you want something warm and satisfying.

And trust me — if it were up to me, I’d be eating this soup all the time. Honestly, I practically do.

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Would you like a variation of this soup for vegetarian, dairy-free, or Instant Pot prep?