Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 2 tbsp extra virgin olive oil
  • 6 cups low-sodium chicken bone broth
  • 1 large yellow onion, diced
  • 3 large carrots, sliced into 1/4 inch rounds
  • 3 stalks celery, sliced
  • 2 cups Yukon Gold potatoes, 1/2 inch cubes
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1/2 cup fresh Italian parsley, chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Season the chicken thighs generously with salt and pepper. Heat olive oil in a 6-quart Dutch oven over medium-high heat. Sear the chicken for 5 minutes per side until a golden-brown crust forms. Remove chicken and set aside on a plate.
  2. Reduce heat to medium. Add the onion, carrots, and celery to the remaining fat in the pot. Sauté until the onions are translucent, scraping the brown bits (fond) from the bottom.
  3. Stir in the minced garlic and cubed potatoes, cooking for 2 minutes until fragrant.
  4. Pour in the chicken bone broth. Add the seared chicken thighs back into the pot along with the whole rosemary and thyme sprigs. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Remove the chicken thighs, shred or dice into bite-sized pieces, and return to the pot. Stir in the green beans and simmer for an additional 5 minutes.
  6. Remove the woody herb stems. Stir in the fresh parsley and lemon juice. Adjust seasoning with salt and pepper to taste before serving.