Category
Soups
Tags
carrot, celery, chicken, tomatoes
Ingredients:
- 2 tsp. olive oil
- 1 cup onions, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 tsp. minced garlic
- 1 ½ tsp. dried thyme
- 1 tsp. dried marjoram
- 6 cups reduced-sodium chicken broth
- 2 plum tomatoes, chopped
- ¼ cup chopped celery leaves
- 2 bay leaves
- ½ tsp. salt
- ½ tsp. black pepper
- 6 bone-in, skin removed chicken thighs (about 1 ½ lbs.)
Method:
- Heat olive oil in a large pot over medium-high heat.Add onions, carrots, celery and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
- Stir in thyme and marjoram and cook 30 more seconds.Add broth, tomatoes, celery leaves, bay leaves, salt & pepper. Bring soup to a boil. Add whole chicken thighs. Reduce heat to low and simmer, covered, for 30 minutes.
- Carefully remove chicken thighs from pot.When cool enough to handle, cut meat from bone and chop into bite-sized pieces. Discard bones and return meat to pot. Remove bay leaves. Serve hot.
Serves 6