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Ingredients
2 tablespoons olive oil
1 pound chicken fillets, cut into chunks
1 onion, diced
2 cloves garlic, minced
3 carrots, peeled and sliced
3 celery stalks, sliced
4 cups chicken broth
2 cups heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
1/4 cup fresh parsley, chopped
Directions
Heat olive oil in a large pot over medium heat. Add the chicken chunks and cook until browned on all sides. Remove the chicken and set aside.
In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant.
Add the sliced carrots and celery to the pot, cooking for about 5 minutes until they start to soften.
Pour in the chicken broth and bring to a simmer. Return the chicken to the pot and add the dried thyme. Season with salt and pepper.
Simmer the chowder for about 20 minutes, or until the vegetables are tender and the chicken is cooked through.
Stir in the heavy cream and let the chowder heat through, but do not bring it to a boil.
Adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.
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