Ingredients
Scale
- 10–12 bone-in skinless chicken thighs
- 3 quarts cold water
- 1 tablespoon olive oil
- 2 yellow onions, diced
- 8 large carrots, chopped
- 6 ribs celery, chopped
- 5 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon pepper
- Juice from one lemon
- 2 bay leaves
- Fresh parsley for garnish
Instructions
- Make the Broth: In a large stockpot, add chicken thighs and cover with cold water. Bring to a boil; reduce heat to low and simmer for 30-45 minutes.
- Cook the Vegetables: While the broth simmers, heat olive oil in a Dutch oven over medium heat. Add onions and sauté until translucent (4-5 minutes). Stir in carrots and celery; cook for an additional 10-15 minutes. Add garlic, salt, and pepper in the last two minutes.
- Strain the Broth: Remove the chicken thighs and strain the broth into the pot with vegetables.
- Shred Chicken: Once cooled slightly, shred chicken using forks or hands; return to pot.
- Simmer: Add lemon juice and bay leaves to pot; bring back to a boil then simmer for another 30 minutes.
- Serve: Adjust seasoning if needed and garnish with fresh parsley before serving hot.
- Prep Time: 20 minutes
- Cook Time: 110 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 95mg