Cream of Chicken SoupDownload
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
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
- 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.
- 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.
- 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.