In a large Dutch oven or heavy pot, combine 8 cups chicken broth, 2 cups water, 2 tablespoons tomato paste, 1 tablespoon soy sauce, 2 bay leaves, and 1 teaspoon dried thyme. Stir to dissolve tomato paste and bring to a gentle simmer over medium heat while you prepare other components.

Protein

Season and brown chicken

Pat 1 lb chicken thighs dry and season both sides with 1 tsp salt and 1 tsp black pepper. In a skillet over medium-high heat, warm 1 tablespoon olive oil. Add chicken thighs and brown 2-3 minutes per side until golden (they will finish cooking in the soup). Remove and set aside.

Once the broth is simmering, add the browned chicken thighs to the pot. Reduce heat to maintain a gentle simmer.

Vegetables

Prep vegetables

Peel and dice 1 yellow onion finely. Peel and slice enough carrots to measure 2 cups (about 2 medium carrots). Trim and slice 2 cups celery (about 2-3 stalks). Peel and cut russet potatoes into 1/2-inch cubes to measure 2 cups. Mince 3 garlic cloves.

In the same skillet used for the chicken, add remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the diced onion, carrots, and celery. Sauté 5-7 minutes until softened and onion is translucent. Add minced garlic and cook 30-60 seconds until fragrant.

Transfer the sautéed vegetables to the simmering broth with the chicken. Bring back to a simmer.

Add the cubed potatoes to the pot. Simmer gently for 15-20 minutes until potatoes and carrots are tender and chicken reaches an internal temperature of 165°F (if using a thermometer).

Remove the chicken thighs to a cutting board, shred or dice them into bite-size pieces, and return the meat to the pot.

Thickening & Finish

Thicken the soup

In a small bowl, whisk 2 tablespoons all-purpose flour with 3-4 tablespoons cold water to form a smooth slurry. Slowly whisk the slurry into the simmering soup and cook 3-5 minutes, stirring frequently, until the broth slightly thickens.

Stir in 1 cup frozen peas and cook 2 minutes until heated through. Turn off heat and stir in 1 tablespoon heavy cream, 2 tablespoons chopped fresh parsley, and 1 teaspoon lemon juice. Taste and adjust seasoning with additional salt and pepper if needed (about 1/4-1/2 tsp more salt).

Discard bay leaves before serving. Serve hot, garnished with extra parsley if desired.