INGREDIENTS
2
lbs Chicken thighs, boneless
6 cups
Long-simmered chicken bone broth
2
Bay leafs
6
Carrots
6
Celery, ribs
1
Leek, medium
1/4 cup
Parsley, fresh
1 lb
Russet potatoes
1
heaping tsp Thyme, fresh leaves
1
Yellow onion
2 tsp
Black pepper, ground
2 tsp
Sea salt, unrefined
2 tbsp
Olive oil, extra virgin