Cream of Chicken Soup

Cream of Chicken Soup is a comfort food classic. Filled with heavy cream and seasonings makes for a creamy dish.

Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Serves: 4

Ingredients:
● 2 pounds bone-in, skin-on chicken thighs
● 1 teaspoon kosher salt
● 1/2 teaspoon ground black pepper
● 1 tablespoon olive oil
● 1 yellow onion, minced
● 1/4 cup flour
● 2 cups milk
● 3 cups chicken stock
● 2 tablespoons chopped fresh thyme
● 1/4 cup heavy cream

Method:

1. Season chicken on both sides with salt and pepper. Heat olive oil in a large pot over
   medium heat. Add chicken, skin-side-down, and let cook for 25 minutes, or until the
   internal temperature reaches 170°F, flipping halfway through. Transfer chicken to a plate
   and let cool.
2. Remove all but 3 tablespoons of fat from the pan. Add onion and sauté until softened,
   about 5 minutes. Sprinkle flour over and cook, stirring constantly for 2 minutes. Gradually
   whisk in milk and chicken stock. Bring to a boil and reduce heat to low. Add thyme and
   simmer for 10 minutes, uncovered.
3. Shred cooked chicken into bite-size pieces, discarding any skin or bone. Stir chicken into
   soup and simmer for 5 minutes. Stir in heavy cream and season, to taste, with additional
   salt and pepper.