Ingredients
– 2 lbs boneless, skinless chicken thighs
– 4 cups chicken broth
– 1 medium onion, diced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 1 tablespoon garlic, minced
– 1 teaspoon thyme
– Salt and pepper to taste
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 cup milk
– 1/4 cup butter, melted
– Fresh parsley for garnish
Equipment Needed
– Large pot or Dutch oven
– Mixing bowls
– Whisk
– Wooden spoon
– Ladle
– Knife and cutting board
Step-by-Step Instructions
Let’s start by preparing the chicken and vegetables. In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion, sliced carrots, and celery, and sauté until they are tender and fragrant—this should take about 5 minutes. Then, stir in the minced garlic and thyme, letting it cook for another minute. Finally, add the chicken thighs and pour in the chicken broth. Bring everything to a gentle simmer and season with salt and pepper to taste. This is the moment when your kitchen will start to smell heavenly, and it’s only going to get better from here. (See the next page below to continue steps…)