I actually only made this soup because I had a zillion other things going in the kitchen on this particular day, and figured, “why not?”
I’ve been cooking meals for a friend and her hubby weekly, and often times that means three or four big meals going all at once on the food prep day, in addition to sides and sometimes dessert or bread.
With all the burners going on the stove already, it seemed logical to dirty one more pot and add to the mess.
And, it became extraordinary.
If you have not yet treated yourself to the nutty goodness of roasted chestnuts (yes, they are certainly better fresh off the streets of NYC or Aix en Provence, but I live in Colorado), you really must give them a try. They are both extraordinary and exquisite.
Chestnut Chicken Chowder!

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Chestnut Chicken Chowder

2 Tbs. butter
1/2 white onion, finely chopped
1 large boneless, skinless chicken breast
1 medium potato, chopped
1/2 cup roasted chestnuts, chopped
sea salt and pepper
1 cup chicken broth
1 cup cream
2 Tbs. fresh thyme

In a large pot over low heat, melt the butter. Add the onion and sauté until soft. Add the chicken breast, potato, and plenty of salt and pepper. Sauté each side of the chicken breast until golden brown, and continue stirring the onions, potatoes, and most of the chopped chestnuts. Once the breast has been seared, add the broth and reduce to a simmer. Allow the chicken to cook all the way through. Remove from the pot and set aside. Slice the chicken.
Slowly add the cream to the soup pot, along with the remaining chestnuts and fresh thyme. Stir and simmer for about five minutes. Divide between two serving bowls and top with the sliced chicken and any remaining fresh herbs.