Ingredients:
- 4 chicken thighs with bones
- 1 large brown onion – peel and finely diced
- 1 celery stick – trimmed and chopped
- 2 large cloves of garlic—chopped finely
- 6 sprigs fresh thyme—discard stalks
- 1 tsp whole black peppercorns
- 3 TBS fresh parsley – finely chopped
- 2 Litres filtered water
- 1 tsp Seaweed salt
Directions:
- Place the chicken, onion, celery, garlic, peppercorns, thyme and water into a large sauce-pan with a lid, bring to the boil and simmer for 40 minutes.
- Using tongs, transfer the chicken onto a clean bench, cut the meat away from the bone and discard the bones.
- Finely chop the chicken and add to the pot. Taste and season with salt.
- Serve in bowls and garnish with parsley.
Recipe kindly shared from https://changinghabits.com.au/recipes/chicken-soup/
