INGREDIENTS

-2 tbsp olive oil (or broth)
-2 lb boneless skinless chicken thighs, cut into bite sized pieces
-4 large carrots, peeled and cut on an angle
-1 bunch celery, cut on an angle
-2 medium onions, chopped
-2 tsp each dried oregano and thyme (or 2 tbsp each, fresh)
-1-2 quarts low-sodium chicken broth
-Salt and Pepper to taste

INSTRUCTIONS

1. Heat olive oil in a soup pot, brown chicken on all sides then

2. Remove and keep warm.

3. Sautee veggies and herbs until the onions are clear and the celery starts to soften.

4. Add stock and chicken and bring to a boil.

5. Simmer for about 15 minutes and serve.