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:
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Mix Peas with Flour for an Incredibly Delicious Result
I thought my aunts’ recipe was gone forever, but guess what? I found it and it tastes even better than I remembered!
We opted for homemade instead of ordering takeout, and it was a hit! Replicate this delightful dish.
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