Melt butter in a 3-quart pot over medium heat. Add onions, celery, and garlic and sauté for 2 minutes until the onion is translucent.
Add chicken, green beans, carrots, peas, broth, salt, pepper, and dried thyme.
Cook for 10 minutes until the vegetables have cooked through. If you are using uncooked chicken, check to ensure the chicken has cooked through.
In a slow, steady stream, pour in the heavy whipping cream. Sprinkle the xanthan gum and stir to mix. Allow the soup to boil gently for 5 minutes and then serve hot.
For Instant Pot
Place chickens, onion, celery, garlic, melted butter, green beans, carrots, peas broth, salt, pepper, and thyme into your pressure cooker. In other words, pour everything but the cream and xanthan gum in there.
Cook on high pressure for 2 minutes. Allow it to release pressure naturally for 5 minutes, and then carefully release all remaining pressure. If you start to get soup spurting out of the valve, quickly close the valve and let it rest a minute or two before trying again
Open the lid, and turn the pot to sauté. In a slow, steady stream, pour in the heavy whipping cream. Sprinkle the xanthan gum and stir to mix. Allow the soup to boil gently for 5 minutes and then serve hot.
The recipe freezes very well, just make sure to freeze it in serving size portions to save yourself from having to wait too long to enjoy it the next time you get the craving.
If you're really craving the pie version, use the leftovers with just a smidgeon of broth, cover with fathead dough, and bake. Two for one recipe! #ruthlessefficiency at work!
You can do this with uncooked chicken as well, it will just take a little longer to cook.
If you want to cook this in the instant pot, feel free to use either fresh or frozen vegetables. If you're using fresh veggies, and cooked chicken, cook for 1 minute under pressure. For raw chicken, cut into bite-size pieces, use frozen vegetables, and cook for 4 minutes.