Chicken Soup Recipe

Ingredients

• 6 bone-in skinless chicken thighs
• 6 cups cold water (or enough to cover chicken)
• 2 teaspoons olive oil
• 1 medium onion (diced)
• 3 large carrots (chopped)
• 3 celery stalks (chopped)
• 3 cloves garlic (minced)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried sage
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 tablespoon lemon juice
• Freshly chopped parsley for garnish

Instructions

1. 1

   Boil chicken: Add chicken thighs to a stockpot. Cover with cold water. Bring to a boil, then cover and reduce heat to low.

2. 2

   Sauté vegetables: While broth simmers, heat olive oil in a separate pot over medium heat. Add onions, cook until translucent. Add carrots and celery, cook for about 10 minutes.

3. 3

   Season: Stir in minced garlic, dried herbs, salt, and pepper; cook 2 more minutes.

4. 4

   Strain broth: Strain the broth into the pot with the vegetables, set chicken aside. Add bay leaf.

5. 5

   Simmer: Add lemon juice to the pot and bring to a boil. Reduce heat and simmer for 30 minutes. Adjust salt and pepper as needed.

6. 6

   Shred chicken: Shred the cooked chicken. Add shredded chicken back to the pot. Garnish with fresh parsley before serving.