- 4 bone-in skin-on chicken thighs
- 3 large carrots peeled and medium diced
- 3 stalks celery medium diced
- 1 medium yellow onion medium diced
- 3 cloves garlic thinly sliced
- ~2 teaspoons fresh thyme leaves chopped
- 2 bay leaves
- ½ teaspoon red chili flakes
- 3 tablespoons all-purpose flour
- 2 cups reduced sodium chicken stock
- ½ cup whole milk
- 2 teaspoons soy sauce
- ¼ cup dry white wine
- 1 small bunch fresh parsley tied with butcher’s twine
- ¼ cup finely chopped fresh parsley leaves
- Salt to taste
- Black pepper to taste
- Olive oil for drizzling
Remove skins from chicken thighs and place in a cold pan; set over medium heat and cook until browned and crispy, then transfer to paper towels, salt, and set aside. Pat chicken thighs dry, season with salt and pepper, then sear in rendered fat until golden brown on both sides; remove and set aside. Add diced carrots, celery, onion, and sliced garlic to the same pan; season lightly with salt and sauté until soft and translucent. Stir in red chili flakes and chopped thyme; cook for 1 minute. Add flour and stir constantly, cooking for 2–3 minutes to form a light roux. Deglaze with white wine, scraping up any browned bits, then add chicken stock, soy sauce, and milk; bring to a simmer. Return chicken thighs and their juices to the pot; add tied parsley bunch and bay leaves. Simmer for 25–30 minutes until chicken is tender; remove meat from bones, shred, and return to soup. Simmer until the soup is creamy and thickened slightly; discard bay leaves and parsley bunch. Stir in half of the chopped parsley off heat; season with salt and pepper to taste. Serve hot, drizzled with olive oil and topped with crispy chicken skins.
