Creamy Chicken And Potato Soup
1 hour and 10 minutes to prepare 6 to 8
3 pounds boneless, skinless chicken thighs
2 pounds gold potatoes, peeled
2 medium celery stalks, finely chopped
2 large carrots, peeled and julienned
1 small white onion, finely chopped
2 tablespoons unsalted butter
6-7 cups low-sodium chicken broth
1 bay leaf
2 fresh thyme sprigs
1 cup heavy cream, divided
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 large egg yolks
2 tablespoons fresh parsley, chopped, for garnish
Melt butter over medium heat in a large Dutch oven. Sauté carrots, celery, and onion 3 to 5 minutes until tender. Move veggies to outer edges of dish. Season chicken with salt and pepper. Sear chicken pieces in the center of the pan until golden, about 3 minutes per side.
Add broth to cover chicken and vegetables. Drop in bay leaf and thyme. Bring to a boil. Reduce heat, cover and simmer 15 minutes.
Add potatoes. Simmer 10 to 15 minutes until potatoes are tender and chicken is done.
Remove and discard herbs. Stir 2/3 cup of cream into soup mixture and simmer, 10 minutes.
Whisk egg yolks with remaining 1/3 cup cream in small bowl. Temper the mixture by whisking in hot soup, 1 teaspoon at a time, until the eggs are warm. (This prevents the eggs from scrambling.)
Remove chicken soup from heat. Slowly add egg mixture, stirring continuously to incorporate. Garnish with fresh parsley before serving. Add more salt and pepper, to taste.