Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced into half-moons
  • 2 ribs celery, diced
  • 1.5 lbs Yukon Gold potatoes, cut into 1/2-inch cubes
  • 6 cups low-sodium chicken bone broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1.5 cups 2% milk
  • 2 tbsp all-purpose flour
  • 4 slices center-cut bacon, cooked and crumbled
  • 2 tbsp fresh chives or parsley, chopped

Instructions:

  1. Place the 4 slices of bacon in the pot over medium heat. Cook until crispy and deep brown. Remove and crumble, but leave the fat in the pot.
  2. Season your 1.5 lbs of chicken pieces with salt and pepper. Add 2 tbsp olive oil to the bacon fat and sear the chicken until golden and slightly charred. Remove chicken and set aside. Note: Don't worry if it's not cooked through; it will finish in the broth.
  3. Toss in the diced onion, carrots, and celery. Cook for 6 minutes until the onions are translucent and fragrant.
  4. Add the 3 cloves of minced garlic, 1 tsp thyme, and the bay leaf. Stir for 60 seconds until the garlic smells toasted but not burnt.
  5. Pour in the 6 cups of bone broth and use a wooden spoon to scrape the bottom of the pot. Note: This releases the flavor packed fond.
  6. Add the 1.5 lbs of diced potatoes. Bring to a boil, then reduce to a simmer for 15 minutes until the potatoes are fork tender.
  7. Slide the seared chicken back into the pot. Let it simmer with the potatoes for another 5 minutes.
  8. In a small jar, whisk the 1.5 cups of milk with 2 tbsp flour. Slowly pour this slurry into the simmering soup while stirring constantly.
  9. Continue to simmer for 5 more minutes until the broth turns velvety and coats the back of a spoon.
  10. Remove the bay leaf. Stir in half of the bacon and chives. Serve immediately with the remaining bacon sprinkled on top.