Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 large carrots, sliced into 1/4 inch rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, smashed and minced
  • 2 medium Yukon Gold potatoes, cubed (approx. 300g)
  • 1 cup (150g) fresh or frozen green beans, trimmed
  • 1 medium zucchini, diced
  • 6 cups (1.4L) low-sodium chicken bone broth
  • 2 tsp fresh thyme, minced
  • 1 tsp fresh rosemary, finely chopped
  • 1/2 cup fresh Italian parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Heat 2 tbsp of olive oil in your pot over medium high heat until it shimmers and wisps of steam appear. Add the 1.5 lbs of chicken pieces in a single layer.
  2. Cook the chicken for 5 minutes until a golden brown crust forms on the edges. Remove chicken to a plate.
  3. Lower heat to medium and add the onion, carrots, and celery. Sauté for 6 minutes until the onions are translucent and slightly sweet.
  4. Stir in the 4 cloves of minced garlic, 2 tsp thyme, and 1 tsp rosemary. Cook for 1 minute until the kitchen smells like a herb garden.
  5. Add the cubed Yukon Gold potatoes and pour in the 6 cups of bone broth. Stir well, scraping the bottom to release the fond.
  6. Return the chicken to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are fork tender.
  7. Toss in the 1 cup of green beans and diced zucchini. Cook for an additional 5 minutes until the zucchini is tender but still vibrant green.
  8. Turn off the heat. Stir in the 1/2 cup of fresh parsley and 1 tbsp of lemon juice. Season with salt and pepper to taste.