Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced
  • 3 large carrots, sliced into rounds
  • 1 cup parsnip, diced
  • 2 cups chopped kale or spinach
  • 1 tsp dried thyme
  • 1 bay leaf
  • 6 cups low-sodium chicken bone broth
  • 1 tbsp apple cider vinegar
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Add chicken pieces in a single layer and sear until golden-brown (about 5–7 minutes). Remove chicken and set aside.
  2. In the same pot, add onion, celery, and parsnip. Sauté for 5 minutes until onions are translucent and a golden-brown glaze forms on the pot.
  3. Stir in the garlic and thyme, cooking for 60 seconds until fragrant.
  4. Pour in the chicken bone broth, scraping the bottom of the pot to release the browned bits (fond).
  5. Add the seared chicken, carrots, and the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes.
  6. Stir in the chopped kale or spinach and let wilt for 2–3 minutes.
  7. Stir in the apple cider vinegar, salt, and black pepper before serving.