1.5 lbs bone-in chicken thighs
4 cups chicken broth
2 carrots, sliced
2 celery stalks, sliced
1 onion, chopped
4 cloves garlic, minced
1 cup heavy cream
Salt and pepper to taste
Prep Your Ingredients: Start by chopping your vegetables, mincing garlic, and seasoning the chicken with salt and pepper.
Brown the Chicken: In a large pot, heat a tablespoon of oil over medium heat. Brown the chicken on both sides for about 5 minutes. Remove and set aside.
Sauté the Vegetables: In the same pot, add more oil if necessary and sauté onions, carrots, and celery until softened (about 5-7 minutes). Add the garlic and stir for another minute until fragrant.
Add Chicken and Broth: Place the chicken back into the pot, and pour in the chicken broth. Bring to a boil, then reduce to a simmer.
Slow Cook: Let it simmer for 30-40 minutes, or until the chicken is tender and easily shredded.
Shred the Chicken: Remove the chicken from the pot, shred it with two forks, and return it to the soup.
Stir in the Cream: Pour in the heavy cream and stir. Adjust seasoning with salt and pepper as needed. Allow to simmer for another 5-10 minutes.
Serve: Garnish with fresh herbs and enjoy your lovely Marry Me Chicken Soup!
