Perfect Cream of Chicken Soup

I can’t find anyone who doesn’t love this! It’s hearty and has such wonderful flavor. Even the left-overs will be gone…

2 - (12 oz.) bone-in split chicken breasts, skin removed and reserved, trimmed

salt and pepper

1 Tbsp. water

1 lb. leeks, white and light green parts only, halved lengthwise, sliced ¼ inch thick, and washed thoroughly (2 ½ cups)

2 Tbsp. unsalted butter

½ cup flour

1/3 cup dry sherry

8 cups chicken broth

12 oz. Yukon gold potatoes, peeled and cut into ¾ inch pieces

3 carrots, peeled and cut into ½ inch pieces

3 sprigs fresh thyme

1 bay leaf

½ cup heavy cream

3 Tbsp. minced fresh chives

Season chicken with salt and pepper. Place water and chicken skin in Dutch oven and cook over med-low heat with lid slightly ajar until enough fat has rendered from the skin to coat the bottom of the pot, about 7 minutes.

Uncover pot, increase heat to medium, and continue to cook until skin has browned, about 3 minutes, flipping skin halfway through cooking. Add leeks and butter and cook until leeks are just softened, about 3 minutes. Stir in flour and cook for 1 minute. Stir in sherry and cook until evaporated, about 1 minute.

Slowly whisk in broth until incorporated. Add potatoes, carrots, thyme sprigs, bay leaf, and chicken and bring to boil. Reduce heat to med-low and simmer, uncovered, until chicken registers 160 degrees, 20 to 25 minutes.

Transfer chicken to plate and let cool for 20 minutes. While chicken cools, continue to simmer soup for 20 minutes. Using shallow spoon, skim grease and foam from surface of soup. Discard chicken bones and shred meat into 1-inch pieces. Discard chicken skin, thyme sprigs, and bay leaf. Off heat, stir in cream and chicken. Season with salt and pepper to taste. Sprinkle individual portions with chives and serve. Serves 6