Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, sliced
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 6 cups chicken stock
  • 1 cup frozen peas
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Prepare the Ingredients: Dice onion, mince garlic, slice carrots, and chop celery.
  2. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent. Stir in garlic and cook until fragrant.
  3. Add Vegetables: Incorporate carrots and celery into the pot. Cook for about 5 minutes until slightly softened.
  4. Cook Chicken: Season chicken with salt, pepper, and thyme. Place chicken in the pot, stirring to combine.
  5. Deglaze and Simmer: Pour in chicken stock, scraping any browned bits off the bottom. Bring to a boil, then reduce to a simmer. Cook for 30 minutes or until chicken is cooked through.
  6. Shred Chicken: Remove chicken from soup; shred with two forks. Return shredded chicken to the pot along with frozen peas and parsley.
  7. Final Seasoning: Taste and adjust seasoning if necessary. Simmer for an additional 5-10 minutes before serving.