- Season the chicken thighs - Heat olive oil in a large pot and brown the chicken thighs on both sides. Remove the chicken from the pot and set aside. - in the same pot cook onions, carrots and celery
- add all remaining ingredients and the chicken thighs - bring soup to boil, reduce and simmer 30-40 minutes - remove the chicken and shred it. Add it back to the soup or serve on the side.