Simple Yet Divine Chicken Soup

Ingredients

• 3 Pounds Chicken Thighs
• 1 Tablespoon Olive Oil
• 8 Cups Water
• 2 Teaspoons Kosher Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 3 Medium Onions (Diced)
• 3 Medium Stalks Of Celery (Sliced 1/4 Inch Thick)
• 4 Large Garlic Cloves (Minced)
• 6 Medium Carrots (Sliced 1/2 Inch Thick)

Directions

1. In a large stockpot over medium-high heat, heat the olive oil, and saute the diced onions, carrots, celery and minced garlic for 5 minutes, or until the onions just start to soften. Add the water, chicken thighs,1 teaspoon salt & pepper and bring to a boil. Skim away any foam. Reduce heat to low, partially cover and simmer for 60 minutes.
2. Remove the chicken from the stock, and shock in an ice bath, or run under cold water to cool down quickly. Debone and shred the chicken meat, and return to the stock pot with the remaining salt and pepper.
3. Continue to simmer for another 20 minutes. Skim off any fat and check the seasoning and adjust as needed.