2 lbs chicken thighs, boneless and skinless
4 cups chicken broth
3 medium carrots, diced
2 medium potatoes, cubed
1 onion, chopped
2 garlic cloves, minced
2 tsp dried thyme
Salt and pepper to taste
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chicken thighs, season with salt and pepper, and cook until browned on all sides—around 5-7 minutes. Remove from the pot and set aside.
In the same pot, add onions and garlic. Sauté until they become translucent.
Stir in the carrots, potatoes, and thyme. Cook for another 2-3 minutes to allow the flavors to meld.
Pour in the chicken broth and bring to a gentle boil.
Add the chicken back into the pot. Reduce the heat to low and let it simmer for 30 minutes, or until the chicken and vegetables are tender.
Before serving, shred the chicken in the pot using two forks, then stir to combine everything well.
Garnish with fresh herbs and enjoy hot!