Ultimate Creamy Chicken and Beef Vegetable Medley

1.Heat olive oil in a large pot over medium-high heat.

2.Add the diced chicken breast and beef sirloin to the pot. Season with salt and black pepper. Cook until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.

3.In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3 minutes.

4.Add the sliced carrots, celery, red bell pepper, zucchini, and green beans to the pot. Cook for another 5 minutes, stirring occasionally.

5.Return the browned chicken and beef to the pot. Pour in the chicken broth and bring to a boil.

6.Reduce the heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld together.

7.In a separate bowl, whisk together the heavy cream and all-purpose flour until smooth.

8.Slowly stir the cream mixture into the soup, ensuring it is well incorporated.

9.Add the dried thyme and oregano. Adjust seasoning with additional salt and black pepper to taste.

10.Continue to simmer the soup for another 10 minutes, stirring occasionally, until it thickens to a creamy consistency.

11.Remove the pot from heat and stir in the chopped fresh parsley.

12.Serve the soup hot, garnished with additional parsley if desired.