Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat in a Dutch oven or large stockpot. Add the diced onion, sliced carrots, and diced celery. Sauté for 5–7 minutes until onions are translucent and carrots are slightly sweet.
  2. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  3. Increase heat to medium-high. Stir in the cubed chicken breast and chicken broth. Add the bay leaf, salt, and pepper.
  4. Bring the liquid to a gentle boil, then immediately reduce to a simmer. Cook for 12–15 minutes until the chicken is opaque and reaches an internal temperature of 165°F (74°C).
  5. Remove the pot from heat. Stir in the fresh lemon juice and chopped parsley.