Cream of Chicken Soup


Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Serves: 4


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


  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.