Ingredients
Scale
- 2 chicken thighs, bone in
- 2 Tablespoons olive oil
- 1/2 of a large onion, peeled & chopped
- 2 – 4 cloves garlic, peeled & chopped
- 2 carrots, peeled & chopped
- 1 quart chicken broth (or 1 quart water + 2 1/2 – 3 teaspoons of chicken better than bouillon)
- 2 small-ish medium red potatoes, chopped into 1/2 inch chunks (peeled if desired)
- 1 bay leaf
- About 1/2 cup fresh or frozen green beans, chopped (or more, to taste)
- 1/2 teaspoon Italian seasoning (or to taste)
- 1/2 teaspoon Trader Joe’s 21 Seasoning Salute or your favorite no-salt seasoning (or to taste)
- Salt & freshly ground pepper, to taste
Instructions
- Remove the skin from the thighs, if it’s there, then cut most of the meat off the bones. Chop the chicken meat into small pieces, removing anything that looks like it doesn’t belong in your soup. Save the bones for later.
- Heat a medium saucepan over medium heat. Add the oil, then the chicken meat. Cook just until seared and still pink in the middle, then remove the chicken from the pan (leaving the oil) and add the onion and garlic. Saute for several minutes or until the onion is soft and translucent and the garlic is fragrant.
- Add the carrots and saute for a few minutes longer, then stir in the broth, potatoes, chicken bones and bay leaf. Bring to a boil, then reduce heat to a simmer and cook until the potatoes are tender but not falling apart, about 30 minutes.
- Stir in the green beans, seared chicken and seasonings. Cook until the green beans are tender and hot but still bright green. Remove the bones. Taste and adjust seasonings, salt & pepper to your liking.
- Scoop into bowls and enjoy while it’s piping hot. Leftovers can be stored in a covered mason jar in the fridge and reheated in the microwave.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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