Chicken Soup (Print Version)

# Ingredients:

01 - 10-12 bone-in skinless chicken thighs.
02 - 3 quarts cold water.
03 - 1 tablespoon olive oil.
04 - 2 yellow onions, diced.
05 - 8 large carrots, peeled and chopped.
06 - 6 celery ribs, chopped.
07 - 5 garlic cloves, minced.
08 - 2 teaspoons salt.
09 - 1 teaspoon black pepper.
10 - 1 lemon, juiced.
11 - 2 bay leaves.
12 - Fresh parsley for garnish.

# Instructions:

01 - Put chicken thighs in a large pot with cold water. Bring to boil, then lower heat and simmer for 30-45 minutes.
02 - Heat olive oil in another pot. Cook diced onions until clear, about 4-5 minutes.
03 - Add carrots and celery to onions. Cook for 10-15 minutes, stirring often.
04 - Add garlic, salt, pepper, and bay leaves. Cook 2 more minutes.
05 - Remove cooked chicken from broth. Strain broth into vegetable pot.
06 - Shred chicken while it's still warm.
07 - Add lemon juice and bring soup to boil. Lower heat, cover, and cook 30 minutes.
08 - Add shredded chicken back in during last 5-10 minutes.
09 - Add salt and pepper to taste. Top with fresh parsley.

# Notes:

01 - Dark meat works best for this soup.
02 - For quick version, use store-bought broth and rotisserie chicken.
03 - Can add extra vegetables like potatoes or cabbage.
04 - Raw chicken takes 30-45 minutes to cook in soup.

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