4 cups chicken broth
1 pound boneless, skinless chicken thighs
2 medium carrots, diced
2 celery stalks, diced
1 onion, diced
2 garlic cloves, minced
1 can diced tomatoes
1 tsp dried oregano
Salt and pepper to taste
Fresh parsley for garnish
Prep the ingredients: Start by washing, peeling, and dicing your vegetables. Having everything ready will make cooking a breeze.
Cook the chicken: In a large pot, add the chicken thighs and broth. Bring to a boil and reduce to a simmer. Cover and cook for about 20 minutes until the chicken is cooked through.
Shred the chicken: Once cooked, remove the chicken from the pot and let it cool slightly. Shred it using two forks and set aside.
Saute the vegetables: In the same pot, add a splash of olive oil. Sauté the diced onion, carrots, and celery for about 5-7 minutes until they soften.
Add garlic and tomatoes: Stir in the minced garlic and canned tomatoes, cooking for another minute until fragrant.
Combine and season: Return the shredded chicken to the pot, add oregano, salt, and pepper, and stir everything together. Let it simmer for an additional 15 to 20 minutes to blend the flavors.
Garnish and serve: Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
