1 whole chicken, cut into pieces
4 cups chicken broth
2 carrots, sliced
2 stalks celery, diced
1 onion, chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chicken pieces, seasoning them with salt and pepper. Brown the chicken on all sides for about 5-7 minutes.
Once the chicken is browned, remove it from the pot and set it aside. In the same pot, add onions, garlic, carrots, and celery. Sauté for 5-6 minutes until they soften.
Return the chicken to the pot. Add the diced tomatoes, chicken broth, oregano, and any additional vegetables you prefer.
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pot, shred the meat, and discard the bones. Return the shredded chicken to the pot.
Taste for seasoning and adjust with more salt, pepper, or lemon juice. Garnish with fresh parsley before serving.
