Heat the oil in a dutch oven or large pot over medium-high heat.
Season the chicken thighs generously with salt and pepper then place them skin-side down in the hot oil and sear until the skin is well browned, about 4 minutes.
Transfer the chicken to a plate and set aside.
Add the onion and garlic to the pot and cook, while stirring, for about 1 minute.
Stir in the water, 2 tsp salt, and 1/4 tsp black pepper then return the chicken thighs back into the pot and bring to a boil.
Place a lid on the pot then reduce the heat to medium-low and simmer the chicken until very tender, about 40 minutes.
Transfer the chicken to a plate then use two forks to shred the chicken, discarding the skin and bone.
Place the shredded chicken to the side for later.
Stir the potatoes and 1/2 tsp salt into the pot and increase the heat to medium.
Cook the potatoes, stirring occasionally, until tender, 15 to 20 minutes.
Use an immersion blender to puree some of the soup, but dont puree all the soup, you want to leave in some potato chunks.
Stir the shredded chicken into the soup and reduce the heat to low.
Slowly stir in the heavy cream until well combined and heated through.
Taste and season the soup with salt & pepper as needed and serve with optional toppings.
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