1. Prepare the Chicken:

In a large pot, melt the butter over medium heat.

Season the chicken thighs with salt and pepper and add them to the pot.

Cook for about 5-7 minutes on each side until browned.

Remove the chicken from the pot and set aside.

2. Sauté the Vegetables:

In the same pot, add the chopped onion, celery, and carrots.

Sauté for about 5 minutes until the vegetables begin to soften.

Add the minced garlic and cook for another minute.

3. Thicken the Soup: