In a large soup pot, heat the butter over medium-high heat. Add the fennel, celery, leek, onion, carrot and garlic and sweat until soft and translucent, 3 to 4 minutes. Add the stock and bring to ...

Once hot, add chicken thigh and a pinch of salt and pepper. Cook, stirring occasionally, 5 minutes, until chicken is lightly browned. Add garlic, celery and onions.