This classic chicken soup recipe is the perfect go-to for a chilly Sunday night. Here’s how to master it…
3 large carrots, chopped
3 celery stalks, chopped
1 yellow onion, finely chopped
3 cloves garlic, finely chopped
10-12 new potatoes, quartered
3 parsnips, peeled and chopped
6 boneless, skinless chicken thighs
3 cups chicken stock
1 cup water
Extra Virgin Olive Oil, Salt & Pepper
Fresh parsley, chopped
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 onions and garlic with 1 tablespoon olive oil until golden, add chopped vegetables and continue to sauté until softened. When chicken is browned, pour vegetables into stockpot over the chicken and mix well. 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, salt and pepper, and add a handful of chopped parsley. Reduce heat and simmer on low, covered, for 2 hours. Stir every 30 minutes, breaking up the chicken as it softens.
Remove from heat and spoon into individual bowls. Salt and pepper to taste. Garnish with more fresh parsley. Serve.