Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, diced
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 2 medium Yukon Gold potatoes, cubed into 1/2 inch pieces
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen peas or corn
  • 8 cups low-sodium chicken stock
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 dried bay leaves
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the 2 tbsp olive oil in your pot over medium high heat.
  2. Add the 1.5 lbs diced chicken thighs and cook for 5 minutes until the edges are golden and the meat releases easily from the pan. Don't worry if it's not cooked through yet.
  3. Add the diced yellow onion to the pot with the chicken. Cook for another 4 minutes until the onion is translucent and soft. Stir in the 3 cloves of minced garlic and cook for 30 seconds until the kitchen smells like a dream. Note: Don't let the garlic turn brown, or it will taste bitter.
  4. Toss in the 3 sliced carrots, 2 stalks of celery, and 2 cubed Yukon Gold potatoes. Stir everything together for 2 minutes to let the vegetables coat in the residual fat. This helps them start the cooking process before the liquid is even added.
  5. Pour in the 8 cups of chicken stock. Use your wooden spoon to scrape up every single brown bit from the bottom of the pot. Add the thyme sprigs, rosemary sprig, bay leaves, 1 tsp salt, and 1/2 tsp pepper.
  6. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot and simmer for 20 minutes until the potatoes are fork tender but not falling apart.
  7. Add the 1 cup of trimmed green beans. Continue to simmer, uncovered, for 5 minutes. This ensures the beans keep their bright green color and a slight snap.
  8. Stir in the 1 cup of frozen peas or corn. These only need about 2 minutes to heat through. Note: Frozen peas go from perfect to grey quickly, so don't overcook them.
  9. Turn off the heat. Remove the herb sprigs and bay leaves. Stir in the 1 tbsp of fresh lemon juice. Taste the broth and add another pinch of salt if it feels like the flavors haven't quite awakened yet.