Chicken and vegetable soup

• 1 ½ l store-bought chicken brothlow-sodium
• 400 g rotisserie chickenshredded, skin removed
• 400 g yellow potatoescut into 2cm chunks
• 3 carrotspeeled and sliced into coins
• 3 celery stalkssliced
• 1 yellow oniondiced
• 3 garlic clovesminced
• 1 tbs avocado oil
• 1 tsp dried thyme
• 2 dried bay leaves
• 1 tsp kosher salt
• ½ tsp black pepperfreshly ground
• 15 g fresh flat-leaf parsleyroughly chopped
• 1 lemonjuiced

1. 1

   Heat the avocado oil in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes. Add the garlic and cook for another 30 seconds until fragrant.

   Tip: Don't rush the onion — this is where your flavor base starts.

2. 2

   Add the carrots, celery, dried thyme, salt, and black pepper. Stir to coat everything in the oil and cook for 2 minutes to start softening the vegetables.

3. 3

   Pour in the chicken broth and add the bay leaves. Increase the heat to high and bring to a boil, then add the potato chunks. Reduce heat to medium and simmer until the potatoes and carrots are completely tender when pierced with a fork, about 15 minutes.

   Tip: Cut your potatoes into even 2cm pieces so they cook at the same rate as the carrots.

4. 4

   Stir in the shredded rotisserie chicken and simmer for 2-3 minutes until the chicken is heated through and has absorbed some of the broth flavor.

5. 5

   Remove and discard the bay leaves. Squeeze in the lemon juice and stir through the fresh parsley. Taste and adjust salt if needed.

   Tip: The lemon juice is the secret here — it brightens the whole soup and keeps it from tasting flat. Don't skip it.

6. 6

   Ladle into bowls and serve hot. Leftovers keep in the fridge for up to 4 days in an airtight container. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if the soup has thickened.

• Dutch oven (5-liter (5-quart))
• cutting board
• chef's knife
• ladle

Per serving

Nutritional values are estimates only.