1 lb chicken thighs, boneless & skinless
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 can diced tomatoes (14.5 oz)
6 cups chicken broth
1 tsp dried oregano
Salt and pepper to taste
Fresh parsley, for garnish
In a large pot, heat a splash of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender and the onion is translucent.
Add the minced garlic and sauté for an additional minute until fragrant.
Stir in the diced tomatoes and chicken broth, mixing well.
Season with oregano, salt, and pepper. Increase the heat and bring the soup to a gentle boil.
Once boiling, add the chicken thighs to the pot. Reduce the heat to a simmer and cover the pot. Let it cook for about 25-30 minutes, or until the chicken is cooked through.
Remove the chicken from the pot, shred it with two forks, and return the shredded chicken to the soup.
Allow the soup to simmer for an additional 10 minutes to enhance the flavors, adjusting seasoning as necessary.
Serve hot, garnished with fresh parsley. Enjoy with crusty bread for the perfect meal!
