Ingredients:

  • 2 tbsp Unsalted butter
  • 1 large Yellow onion, finely diced
  • 2 medium Carrots, peeled and sliced into rounds
  • 2 stalks Celery, sliced
  • 6 cloves Garlic, minced
  • 1.5 lbs Boneless skinless chicken breasts, cut into 1/2 inch bite-sized pieces
  • 2 lbs Yukon Gold potatoes, scrubbed and cut into 3/4 inch cubes
  • 1 tsp Dried thyme
  • 1/2 tsp Dried rosemary, crushed
  • 1 Bay leaf
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 6 cups Low-sodium chicken bone broth
  • 1/2 cup Heavy cream
  • 2 tbsp Fresh parsley, chopped

Instructions:

  1. Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until the onions are translucent and the carrots begin to soften. Add the minced garlic and cook for exactly 60 seconds until fragrant.
  2. Add the chicken pieces, cubed potatoes, thyme, rosemary, salt, pepper, and the bay leaf. Pour in the chicken bone broth.
  3. Bring the mixture to a boil, then immediately reduce the heat to low. Cover and simmer for 20 minutes, or until the potatoes are fork-tender and the chicken is cooked through.
  4. Remove the bay leaf. Use a potato masher directly in the pot for 5–10 seconds to partially mash the potatoes, releasing natural starches to thicken the broth.
  5. Stir in the heavy cream. Taste and adjust seasoning with additional salt or pepper if needed. Garnish with fresh chopped parsley and serve warm.