Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 2 medium gold potatoes, peeled and cubed
  • 1 cup frozen peas
  • 8 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a Dutch oven or heavy-bottomed soup pot over medium-high heat. Season chicken with salt and pepper.
  2. Add chicken in a single layer and sear until a golden-brown crust forms (about 3-4 minutes per side). Remove chicken and set aside on a plate.
  3. In the same pot, add onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and the vegetables are fragrant.
  4. Stir in the minced garlic and thyme; cook for 60 seconds until the garlic smells nutty and toasted.
  5. Pour in the chicken broth, scraping the bottom of the pot with a spoon to release the brown bits (fond).
  6. Add the cubed potatoes and the bay leaf. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender.
  7. Return the seared chicken and any accumulated juices to the pot.
  8. Stir in the frozen peas and simmer for another 2-3 minutes until the peas are bright green.
  9. Remove the bay leaf, turn off the heat, and stir in the fresh lemon juice and chopped parsley.