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:
These are incredible! My friend asked for the recipe and didn’t believe them when I said they were no bake
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