Lately, this dish has become my top choice – I’ve prepared it several times this month!

Heat olive oil in a large pot over medium heat. Add the chicken chunks and cook until browned on all sides. Remove the chicken and set aside.

In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant.

Add the sliced carrots and celery to the pot, cooking for about 5 minutes until they start to soften.

Pour in the chicken broth and bring to a simmer. Return the chicken to the pot and add the dried thyme. Season with salt and pepper.

Simmer the chowder for abut 20 minutes, or until the vegetables are tender and the chicken is cooked through.

Stir in the heavy cream and let the chowder heat through, but do not bring it to a boil.

Adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.

For a lighter version, substitute the heavy cream with half-and-half or milk. You can also add potatoes for extra heartiness; simply peel and dice them, adding them with the carrots and celery. For a touch of spice, consider adding a pinch of cayenne pepper or red pepper flakes. If you prefer a thicker chowder, mash some of the cooked vegetables before adding the cream.