Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 large carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 6 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Melt the butter in your large pot over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the onions are translucent and the carrots have softened slightly.
  3. Stir in the minced garlic and dried thyme. Cook for just 60 seconds until the aroma becomes fragrant and nutty.
  4. Pour in the chicken broth and add the bay leaf, salt, and pepper.
  5. Increase heat to medium-high and bring the liquid to a gentle boil.
  6. Once boiling, reduce heat to low and stir in the cubed chicken breast.
  7. Simmer gently for 12-15 minutes until the chicken is opaque and cooked through.
  8. Turn off the heat. Stir in the fresh lemon juice and chopped parsley.