Cream of Chicken Soup

In a large stockpot or Dutch oven, melt unsalted butter over medium heat. Season the chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to the pot and cook until browned on both sides and cooked through, about 6–8 minutes per side. The internal temperature should reach 74°C (165°F). Remove chicken to a plate and set aside. Do not clean the pot.

Add diced onion, carrots, and celery to the same pot. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes. Add minced garlic and cook for 1 minute until fragrant.

Sprinkle all-purpose flour over the vegetables and stir to coat. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste. The mixture will look thick and pasty.

Pour in the dry sherry (if using) and stir, scraping up any browned bits from the bottom of the pot. Let it bubble for 30 seconds. Gradually whisk in the chicken broth, ensuring no lumps form. Add dried thyme and the bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.

Remove the bay leaf. Shred or cut the cooked chicken into bite-sized pieces and return it to the pot. Stir in the heavy cream and simmer gently for 5 minutes until heated through. Do not boil after adding cream to prevent curdling.

Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with chopped fresh parsley if desired. Serve hot with crusty bread or crackers.