- Season the chicken thighs with chicken seasoning or salt and pepper. - Heat olive oil in a large pot over medium-high heat. Brown the chicken thighs on both sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
- In the same pot, add diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes. - add all remaining ingredients and the chicken thighs - bring soup to boil, reduce and simmer 30-40 minutes
- Taste the soup and adjust seasoning with salt and pepper if needed. Remove the bay leaves and any herb twigs. - Remove the chicken and shred it. Add it back to the soup or serve on the side
- brown the thighs before adding them to the soup - sauté the onions, carrots and celery - simmer low and slow - skim the surface off any foam or impurities - adjust seasoning