Ingredients:

  • 1 lb boneless, skinless chicken thighs, diced
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 medium potatoes, cubed
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Dice chicken, chop onion, and mince garlic. Dice carrots and celery, and cube potatoes.
  2. Heat olive oil in a large pot over medium heat. Add diced chicken, season with salt and pepper, and sauté until browned (about 5-7 minutes). Remove chicken from the pot and set aside.
  3. In the same pot, add onion, garlic, carrots, and celery. Sauté until vegetables soften, about 5 minutes.
  4. Stir in cubed potatoes and dried thyme. Pour in the chicken broth, bringing the mixture to a boil.
  5. Reduce heat to low and return chicken to the pot. Simmer uncovered for 20 minutes, or until potatoes are tender.
  6. Stir in the heavy cream, adjust seasoning with salt and pepper according to taste. Heat through for another 5 minutes.
  7. Ladle chowder into bowls and garnish with fresh parsley if desired.