Ingredients:

  • 1.5 lbs bone-in skinless chicken thighs
  • 2 tsp kosher salt
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 large carrots, sliced into 1/4 inch rounds
  • 2 stalks celery, sliced thinly
  • 4 cloves garlic, minced
  • 1.5 lbs Yukon Gold potatoes, cubed
  • 8 cups low-sodium chicken bone broth
  • 2 dried bay leaves
  • 1 tsp dried thyme
  • 1 cup frozen sweet peas
  • 1/4 cup fresh Italian parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Sear the chicken. Heat the olive oil in your 6 quart Dutch oven over medium high heat. Season your chicken thighs with the kosher salt and sear them for 4–5 minutes per side. Note: You want a deep golden brown color, which signifies the development of flavor.
  2. Remove and rest. Take the chicken out of the pot and set it aside on a plate. Don't worry if it's not cooked through yet; it will finish in the broth.
  3. Sauté the mirepoix. Add the diced onion, carrots, and celery into the same pot. Sauté for 6-8 minutes until the onions look translucent and the carrots brighten.
  4. Fragrant aromatics. Stir in the minced garlic, dried thyme, and bay leaves. Cook for exactly 1 minute until you can smell the garlic and herbs filling the kitchen.
  5. Deglaze and build. Pour in the chicken bone broth, scraping the bottom of the pot to release all those flavorful brown bits. Add the cubed Yukon Gold potatoes and return the chicken thighs to the pot.
  6. Simmer gently. Bring the liquid to a boil, then immediately turn the heat down to low. Cover the pot and simmer for 25-30 minutes until the potatoes are tender when pierced with a fork.
  7. Shred the meat. Carefully lift the chicken thighs out of the soup. Use two forks to shred the meat and discard the bones.
  8. Reincorporate. Stir the shredded chicken back into the pot.
  9. The green addition. Add the frozen peas and let them simmer for about 2 minutes. They should be bright green and just tender.
  10. The bright finish. Turn off the heat and stir in the fresh parsley and lemon juice. Serve immediately while it's steaming hot. Classic Chicken Tortilla Soup in 45 Minutes — Master Classic Chicken Tortilla Soup with our step-by-step guide. This tradit...Easy Stuffed Cabbage Soup Recipe in 45 Minutes — Master Easy Stuffed Cabbage Soup with our step-by-step guide. Includes exact ...Instant Pot Stuffed Pepper Soup Recipe in 30 Minutes — Master this instant pot stuffed pepper soup recipe for a hearty dinner. Inclu... $img_2$