1 tablespoon extra-virgin olive oil
1 yellow or white onion, diced
6 carrots, sliced into coins
6 celery stalks, thinly sliced
8 cloves garlic, minced
1 zucchini, chopped
2 bone-in skin-on chicken breasts
a few sprigs fresh thyme or oregano
2 quarts chicken stock
1 teaspoon kosher salt
freshly ground black pepper
cooked rice (or any other grain of your choice - farro and quinoa work great, and it's a perfect use of leftovers!)
sliced jalapeno (feel free to omit if you don't want heat)
- In a large soup pot, warm the olive oil over medium-high heat. Add the onion, carrot, celery, garlic, and zucchini, and sauté for about 10 minutes. Add the chicken and thyme, then pour in the chicken stock. You may need to add a cup or so of water to make sure the chicken is completely submerged. Season with salt and pepper.
- Turn it up to high and let the soup come to a simmer, skimming off any foam that rises to the top. Reduce heat to low, and allow to simmer for 1 1/2 hours.
- Remove the chicken from the soup, and shred the chicken into bite-sized pieces, discarding the skin and bones. Return chicken to the soup pot to warm through. Check for seasoning and add a little more salt if needed.
- To serve, place a scoop of cooked rice into individual bowls, then ladle the soup over. Top with avocado, cilantro, jalapeno (if using), and lime wedges. Eat!