Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 2 medium carrots, sliced
  • 2 medium potatoes, diced
  • 1 medium parsnip, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add chicken pieces, season with salt and pepper, and sauté until browned, about 5-7 minutes. Remove chicken and set aside.
  3. In the same pot, add diced onion and sauté until soft and translucent, about 3-4 minutes. Add minced garlic and sauté for another minute until fragrant.
  4. Pour in a little chicken broth and scrape the bottom of the pot to release any flavorful bits.
  5. Return the chicken to the pot. Add remaining chicken broth, carrots, potatoes, parsnip, thyme, and rosemary.
  6. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 45 minutes, stirring occasionally, until vegetables and chicken are tender.
  7. Check for seasoning and adjust with salt and pepper as needed. Garnish with fresh parsley before serving.