Ingredients:

  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1.5 lbs chicken thighs, cut into 1 inch cubes
  • 2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 6 cups chicken bone broth
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup heavy cream
  • 1 cup fresh baby spinach
  • 2 tbsp fresh chives

Instructions:

  1. Place your pot over medium heat and add the 2 tbsp of butter until foaming.
  2. Stir in the onion, carrots, and celery. Cook for 5 minutes until the onion is translucent and fragrant.
  3. Add the minced garlic and 1 tsp dried thyme. Stir for 60 seconds until the garlic scent fills the room.
  4. Toss in the 1.5 lbs of cubed chicken thighs. Cook for 3 minutes until the exterior turns opaque.
  5. Pour in the 6 cups of bone broth and add the 2 lbs of cubed potatoes.
  6. Add the sea salt and cracked black pepper.
  7. Bring the mixture to a boil, then immediately turn the heat down to low. Simmer for 20 minutes until the potatoes are fork tender and the broth has thickened slightly.
  8. Stir in the 0.5 cup heavy cream and the 1 cup of baby spinach. Wait 2 minutes until the spinach is wilted and bright green.
  9. Turn off the heat and sprinkle with fresh chives before ladling into bowls.