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:
Liégeois Chocolate: Easy and Ultra-Delicious Recipe to Try
Brie-Stuffed Acorn Squash with Cranberry-Walnut Filling
Philly Cheesesteak Pasta
MOM’S GOULASH RECIPE: A HEARTY AND NOSTALGIC COMFORT DISH
FRENCH TOAST BAKE
My nana used to make this in huge batches and gift them to neighbors in mason jars! Now I’m doing the same
Would You Try This Spaghetti Pie
Incredibly shiny floor, use this ingredient: it’s amazing
PUT A LEMON IN THE DISHWASHER AT EACH WASH CYCLE: A SIMPLE AND GENTLE ACTION FOR YOUR SKIN.