Ingredients:

  • 4 tbsp (55g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 2 medium (120g) carrots, diced into ¼ inch pieces
  • 1.5 lbs (680g) boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 lbs (900g) Yukon Gold potatoes, peeled and cubed (approx. ½ inch)
  • 6 cups (1.4L) low-sodium chicken broth
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) salt
  • ½ tsp (3g) black pepper
  • 1 cup (240ml) heavy cream
  • 2 tbsp (30g) fresh parsley, chopped
  • 1 tbsp (15ml) lemon juice
  • 6 strips (60g) cooked bacon, crumbled
  • ¼ cup (15g) shredded sharp cheddar cheese
  • Sliced green onions

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and carrots, cooking until the onions are translucent and the carrots have softened slightly (about 5–7 minutes). Stir in the minced garlic and cook for just 60 seconds until fragrant.
  2. Add the cubed chicken, stirring until the outside is no longer pink. Pour in the chicken broth, thyme, salt, and pepper. Stir in the cubed potatoes.
  3. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the potatoes are easily pierced with a fork and the chicken is cooked through.
  4. For a thicker consistency, use a potato masher to lightly crush a few of the potato chunks directly in the pot.
  5. Turn the heat to low and stir in the heavy cream and lemon juice. Let it heat through for 2–3 minutes without reaching a rolling boil.
  6. Garnish with fresh parsley, crumbled bacon, shredded cheddar cheese, and sliced green onions before serving.