Ingredients
1 onion, finely chopped
1 tbsp of olive oil
4 garlic cloves, sliced
2 carrots, cubed
2 celery sticks, cubed
1 tbsp of dried thyme, or a few sprigs
1 tbsp of dried rosemary, or a few sprigs
500g of chicken thighs
1 litre of chicken stock
1 lemon juiced
salt and pepper
Directions
Start by frying the onion and garlic in a large pot for 5 minutes then add the chopped carrots, celery and spices. Season with salt and pepper and fry for another 10 minutes.
Then add the stock, chicken and simmer for 30 mins.
Once the chicken is cooked take it out and shred it into smaller pieces and add it back in with lemon juice.
Serve with noodles if you want an added texture.
