Cream of Chicken Soup


  • 2 lbs. Our Family® Bone-in, Skin-on Chicken Thighs
  • 1 tsp Our Family® Kosher Salt
  • ½ tsp Our Family® Ground Black Pepper
  • 1 Tbsp Our Family® Olive Oil
  • 1 Our Family® Yellow Onion, minced
  • ¼ cup Our Family® Flour
  • 2 cups Our Family® Milk
  • 3 cups Our Family® Chicken Stock
  • 2 Tbsp chopped fresh thyme
  • ¼ cup Our Family® Heavy Cream


  1. Season chicken on both sides with salt and pepper. Heat olive oil in a large pot over medium heat. Add chicken, skin-side-down, and let cook for 25 minutes, or until the internal temperature reaches 170°F, flipping halfway through. Transfer chicken to a plate and let cool.
  2. Remove all but 3 tablespoons of fat from the pan. Add onion and sauté until softened, about 5 minutes. Sprinkle flour over and cook, stirring constantly for 2 minutes. Gradually whisk in milk and chicken stock. Bring to a boil and reduce heat to low. Add thyme and simmer for 10 minutes, uncovered.
  3. Shred cooked chicken into bite-size pieces, discarding any skin or bone. Stir chicken into soup and simmer for 5 minutes. Stir in heavy cream and season, to taste, with additional salt and pepper.

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