How to make it

  • I used a food processor to slice, grate, or mince all vegetables and herbs so they were very fine.
  • Add all ingredients up to chicken thighs to stock pot and bring to a boil.
  • Turn down to medium heat.
  • Add chicken stock as necessary to make sure soup is liquid enough it will not burn.
  • Sprinkle chicken thighs with Italian seasoning and salt and pepper. Poach in a skillet in a small amount of water.
  • When finished place in a food processor and roughly chop. Pieces should be quite small.
  • Add chicken to stock pot.
  • Add water from skillet to stock pot.
  • Continue to boil soup on a low boil until potato begins to fall apart and naturally thicken soup.
  • Add cream cheese, heavy cream, grated parmesean and a couple of cups of soup to blender. Blend until smooth.
  • Add cream mixture to soup and stir until blended.
  • Serve topped with grated cheese.

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