Warm-Your-Toes Soup | Command Cooking

Name: Warm-Your-Toes Soup | Command Cooking
Ingredients: 1 1/2 pounds chicken thighs, boneless, skinless, and cut into 1 1/4-inch pieces; 2 teaspoons kosher salt, plus more as needed, divided; 1/4 teaspoon freshly ground black pepper, plus more as needed; 3 tablespoons olive oil, divided, plus more as needed; 2 tablespoons unsalted butter, divided; 8 ounces cremini mushrooms, quartered; 1 small yellow onion, finely chopped; 1 large leek or 2 small leeks, dark green parts trimmed and discarded, white and light green parts halved lengthwise, rinsed thoroughly, and cut into 1/4-inch half-moons; 1 tablespoon all-purpose flour; 1/4 cup dry white wine; 2-4 large sprigs fresh thyme; 1 (32-ounce) carton low-sodium chicken broth; 1 bay leaf; 1 pound Yukon Gold potatoes, halved lengthwise and cut into 1/3-inch-thick half-moons; 1 small bunch Swiss chard, leaves stripped from the stems, halved lengthwise, and cut crosswise into 1-inch pieces; 1/2 cup frozen peas; 1 tablespoon lemon juice, plus more as needed, freshly squeezed; 1 tablespoon whole-grain mustard

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Brr, it's chilly out there, isn't it? Does this crisp, frigid air and beautiful blanket of newly fallen snow remind you of the best snow days ever? Like when you'd play outside for hours until your...

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Ingredients

1 1/2 pounds chicken thighs, boneless, skinless, and cut into 1 1/4-inch pieces
2 teaspoons kosher salt, plus more as needed, divided
1/4 teaspoon freshly ground black pepper, plus more as needed
3 tablespoons olive oil, divided, plus more as needed
2 tablespoons unsalted butter, divided
8 ounces cremini mushrooms, quartered
1 small yellow onion, finely chopped
1 large leek or 2 small leeks, dark green parts trimmed and discarded, white and light green parts halved lengthwise, rinsed thoroughly, and cut into 1/4-inch half-moons
1 tablespoon all-purpose flour
1/4 cup dry white wine
2-4 large sprigs fresh thyme
1 (32-ounce) carton low-sodium chicken broth
1 bay leaf
1 pound Yukon Gold potatoes, halved lengthwise and cut into 1/3-inch-thick half-moons
1 small bunch Swiss chard, leaves stripped from the stems, halved lengthwise, and cut crosswise into 1-inch pieces
1/2 cup frozen peas
1 tablespoon lemon juice, plus more as needed, freshly squeezed
1 tablespoon whole-grain mustard