Ingredients:

  • 1 tbsp (15ml) vegetable oil
  • 3 tbsp (42g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 2 medium (120g) carrots, sliced into rounds
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) dried thyme
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1.5 lbs (680g) boneless skinless chicken thighs, cut into 1-inch pieces
  • 6 cups (1.4L) low-sodium chicken broth
  • 2 bay leaves
  • 1/4 cup (30g) all-purpose flour
  • 1 cup (240ml) heavy cream
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Heat a splash of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken pieces in batches and sear until golden-brown. Remove chicken and set aside.
  2. Melt butter in the same pot. Add onions, carrots, and celery, cooking for 5–7 minutes until softened. Stir in garlic and thyme for 60 seconds until fragrant.
  3. Pour in 1 cup of chicken broth, scraping the bottom of the pot to release the browned bits (fond).
  4. Return the seared chicken to the pot. Add the remaining chicken broth and bay leaves. Bring to a gentle simmer, then reduce heat and cook for 12–15 minutes until chicken is tender.
  5. Whisk in the all-purpose flour to create a roux, thickening the broth.
  6. Reduce heat further and stir in the heavy cream, simmering gently until the soup is velvety and cohesive.
  7. Stir in fresh lemon juice to brighten the flavor and garnish with chopped fresh parsley before serving.