Ingredients:

  • 5 lbs Boneless, skinless Chicken Breasts, diced
  • 2 Tbsp Olive Oil
  • 4 Tbsp Unsalted Butter, divided
  • 1 large Yellow Onion, finely diced
  • 2 medium stalks Celery, finely diced
  • 3 cloves Garlic, minced
  • ½ cup All-Purpose Flour
  • 6 cups low sodium Chicken Stock
  • 1 tsp Dried Thyme
  • 2 Bay Leaves, whole
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 cup Heavy Cream (Double Cream)
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Heat 1 Tbsp of olive oil and 1 Tbsp of butter in the stock pot over medium-high heat. Add the diced chicken and season lightly with salt and pepper. Sauté the chicken until it is just cooked through and lightly golden, about 5–7 minutes. Remove the cooked chicken using a slotted spoon and set aside, reserving the fat/fond in the pot.
  2. Reduce the heat to medium. Add the remaining 1 Tbsp of olive oil and 1 Tbsp of butter to the pot. Add the diced onion and celery. Cook gently, stirring occasionally, until softened and translucent (not browned), about 6–8 minutes. Add the minced garlic during the last minute of cooking until fragrant.
  3. Add the remaining 2 Tbsp of unsalted butter to the softened vegetables and melt fully. Sprinkle the flour evenly over the butter and vegetables. Whisk continuously for 2–3 minutes over medium heat until a pale blonde roux is formed; this cooks out the raw flour taste.
  4. Slowly pour in the chicken stock, starting with just 1 cup, whisking vigorously the entire time to ensure the roux fully dissolves without clumping. Gradually add the remaining stock, continuing to whisk until the liquid is smooth. Add the dried thyme and bay leaves. Bring the soup to a gentle simmer, then reduce the heat to low and simmer, uncovered, for 15 minutes to allow the flavors to marry and the soup to thicken slightly.
  5. Remove the bay leaves from the soup base. Stir the reserved cooked chicken back into the pot. Pour in the heavy cream (double cream). Stir well and heat through gently for 2–3 minutes (do not boil after adding the cream). Taste and adjust the seasoning with salt and pepper. Ladle into bowls and garnish generously with fresh chopped parsley.