Rich and creamy, this is perfect as a hearty warming soup or as the base of a chicken pot pie. Using top ingredients makes this dish sing.
- 1/2 onion, minced
- 6 chicken thighs
- 2 carrots, cut into rounds or cubes
- 2 stalks of celery, cut into 3/8 inch pieces
- tarragon (2t fresh or 1/2t dried)
- thyme (1T fresh or 1 1/2t dried)
- parsley (1T fresh or 1 1/2t dried)
- 3t flour
- 1/4c white wine
- 2+c chicken stock
- olive oil
- juice of ~1 lemon
- 1 egg yolk
In a large dutch oven or soup pan, heat a little bit of olive oil and cook the chicken thighs until just cooked through. Remove them to a plate and keep warm in the oven.
Add a little more olive oil to the pan with about 3 T of butter. Turn the heat to medium low and add minced onions with some salt and pepper. Let that cook low and slow until the onions get really soft and just turn color. Turn up the heat to medium and add the herbs, give it a stir and then add the carrots and celery, stir to coat the veggies in the oil. Add the flour, stir and let the flour just get cooked. It should smell really good at this point.
Add the white wine and scrape the pan, add the chicken stock while stirring well. Once it is completely stirred in, start adding water until it is just a little runnier than you would like. Taste for salt and pepper. At this point, you need to decide how thick you want it. You want it quite a bit thicker for use as pot pie filling or for a gravy.
Throw the chicken thighs back in with any juice they've given off, bring back to temperature, stir in the lemon juice.
Put the egg yolk in a bowl and give it a quick beating. Add a little hot soup to the bowl with the egg yolk and continue beating. Add hot soup until the yolk mixture has gotten pretty hot and then add it all back into the soup and let it cook for a few minutes before serving.
This goes great with a hunk of crusty bread. The lemon juice gives it a surprising tang.