Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
  • 3 medium Yukon Gold potatoes, peeled and cubed
  • 6 cups chicken bone broth (low sodium)
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the butter in a large Dutch oven or stockpot over medium heat. Add the diced onion, carrots, and celery, stirring frequently for 5–7 minutes until the onions are translucent and vegetables have softened.
  2. Add the minced garlic and cook for 60 seconds until fragrant.
  3. Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste until a thick paste forms.
  4. Slowly pour in the chicken bone broth while whisking or stirring constantly to prevent lumps.
  5. Add the cubed chicken thighs, potatoes, dried thyme, bay leaf, salt, and black pepper. Bring the soup to a gentle boil, then reduce heat to low.
  6. Cover and simmer for 20–25 minutes, or until the potatoes are fork-tender and the chicken is cooked through.
  7. Remove the bay leaf. Stir in the heavy cream and grated Parmesan cheese.
  8. Simmer the soup uncovered for another 5 minutes to allow the broth to thicken and transform into a rich ivory color.
  9. Stir in the fresh lemon juice and chopped parsley immediately before serving.