Ingredients:

  • 1.5 lbs Boneless, Skinless Chicken Thighs
  • 6 cups Low-Sodium Chicken Bone Broth
  • 1.5 lbs Yukon Gold Potatoes, chopped into 1-inch cubes
  • 3 Large Carrots, sliced into thick rounds
  • 2 Stalks Celery, finely diced
  • 1 Large Yellow Onion, diced
  • 4 Cloves Garlic, minced
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Dried Oregano
  • 4 Sprigs Fresh Thyme
  • 1/2 tsp Turmeric
  • Sea Salt and Cracked Black Pepper to taste
  • 1 bunch Fresh Parsley, chopped

Instructions:

  1. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed stock pot over medium-high heat.
  2. Season the chicken thighs with sea salt and cracked black pepper. Sear the chicken in the pot until a mahogany-colored crust forms, 4 minutes per side. Remove the chicken and set aside.
  3. In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, using a wooden spoon to scrape up the flavorful browned bits (fond) from the bottom of the pot.
  4. Add the minced garlic, dried oregano, and turmeric. Stir for 1 minute until the aromatics are fragrant and the vegetables are coated in the golden turmeric.
  5. Pour in 1 cup of the chicken bone broth to deglaze the pot. Scrape the bottom of the pot vigorously until all brown bits are dissolved. Return the seared chicken thighs to the liquid and add the cubed Yukon Gold potatoes and fresh thyme sprigs.
  6. Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes until the potatoes are tender and the chicken is fully cooked.
  7. Remove the thyme sprigs. Transfer the chicken to a board, shred into bite-sized pieces, and return to the pot. Stir in the fresh parsley and adjust salt and pepper to taste before serving.