Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons canola oil
  • 6 boneless skinless chicken thighs
  • 3/4 lb Little Potatoes ((quartered))
  • 2 large carrots ((peeled and sliced))
  • 2 ribs celery ((sliced))
  • 1/2 medium onion ((finely diced))
  • 1 teaspoon minced garlic
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 3 cups low sodium chicken broth, divided
  • 2 tablespoons corn starch
  • fresh parsley for garnish

Instruction

  • Heat oil in 4 quart dutch oven or soup pot over medium-high heat.
  • Add chicken thighs and cook for 2-3 minutes per side, just until lightly browned. Remove from the pot and set aside.
  • Add the potatoes, carrots, celery and onion and cook for 5-6 minutes until beginning to soften.
  • Add garlic, salt, parsley, thyme, pepper, and bay leaf. Stir and cook 1 minute.
  • Add 2.5 cups of chicken broth to the pot and scrape the bottom well to remove any browned bits. Bring to a simmer over medium-high heat.
  • Add the chicken thighs back to the pot, pressing them down into the liquid.
  • Cover and reduce heat to low. Simmer for 15-20 minutes, until potatoes and carrots are tender.
  • Remove chicken and shred.
  • Whisk together remaining half cup broth and corn starch and add back into the pot with the chicken.
  • Cook for 2-3 minutes until slightly thickened. Serve with fresh parsley if desired.