Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 cups fresh spinach or kale, chopped
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a Dutch oven or large pot over medium-high heat. Add chicken thigh pieces in a single layer and cook until golden-brown on all sides (about 5-7 minutes). Remove chicken with a slotted spoon and set aside on a plate.
  2. Lower heat to medium and melt butter in the remaining chicken fat. Add diced onion, carrots, and celery; sauté for 6-8 minutes until vegetables soften and onions become translucent.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle all-purpose flour over the vegetables and stir for 2 minutes to create a light roux.
  5. Gradually pour in the chicken broth while whisking to ensure no lumps. Stir in dried thyme, salt, and black pepper.
  6. Return the browned chicken to the pot. Bring to a simmer and cook until the root vegetables are tender.
  7. Stir in the heavy cream and grated Parmesan cheese, whisking until the broth is smooth and emulsified.
  8. Fold in chopped spinach (or kale) and fresh parsley, stirring until the greens are wilted.