Ingredients
3 large carrots, chopped
3 celery stalks, chopped
1 yellow onion, finely chopped
1 cup white mushrooms, sliced
10-12 new potatoes, quartered
3 parsnips, peeled and chopped
6 chicken thighs
3 cups chicken stock
1 cup water
Extra Virgin Olive Oil, Salt & Pepper
Process
Season chicken with salt and pepper on both sides. Heat 2 tablespoons of extra virgin olive oil in a stock pot and add chicken thighs. Cook uncovered until browned on each side. While chicken is cooking, sauté the chopped vegetables in a sauté pan over medium heat with olive oil until softened. When chicken is browned, pour vegetables into stockpot over the chicken and mix well. Salt and pepper. Pour chicken broth and water over the mixture and bring to a boil. (The liquid should cover the chicken and vegetables completely. Add more broth or water if necessary) Once boiling, cover and simmer on low-medium heat for 1-2 hours (the longer the better).
Remove from heat and spoon into individual bowls. Salt and pepper to taste. Garnish with parsley (we like a lot).
Serve and enjoy!
(Featuring Anthropologie Serengeti Napkin, Atelier Flatware, & Jardin Des Plantes Soup Bowl)
*Sponsored by Anthropologie. Photographed by Danielle Kosann.
