Warm & Hearty Chicken Soup

2 tbsp olive oil or butter
1 medium onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced My mom hates celery so I use a dash of celery salt. Just be careful with it as it adds salt.
3 cloves garlic, minced
1 ½ lbs boneless, skinless chicken breasts or thighs
6 to 8 cups chicken broth
2 cups diced potatoes
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper to taste
Optional: a squeeze of lemon juice or a handful of fresh parsley at the end

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the carrots and celery, stirring occasionally, and cook for another 5 minutes until slightly tender.
Stir in the garlic and cook for about 30 seconds, just until fragrant.
Place the chicken directly into the pot and pour in the chicken broth. Add the diced potatoes, thyme, parsley, salt, and pepper.
Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Taste and adjust seasoning as needed. If desired, add a squeeze of lemon juice or fresh herbs just before serving.
Serve hot with crusty bread or crackers.

This soup keeps well in the refrigerator for up to four days and freezes beautifully for future busy weeks.

Author: Rita