Ingredients:

  • 1 lb boneless, skinless chicken thighs, diced into 1-inch pieces
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 1 medium zucchini, diced
  • 1 cup fresh corn kernels
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 1 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat olive oil over medium high heat in a large Dutch oven. Add diced chicken and brown on all sides until a golden brown crust forms (about 8-10 mins), then remove chicken to a plate. Note: Don't crowd the pan or the chicken will steam instead of searing.
  2. In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until onions are translucent and aromatic.
  3. Stir in the minced garlic and dried thyme. Cook for 60 seconds until the garlic smells fragrant but hasn't browned.
  4. Pour in the chicken broth. Use a wooden spoon to scrape the bottom of the pot until all the browned bits are dissolved into the liquid. Return the chicken and add the bay leaf.
  5. Bring the liquid to a boil, then immediately reduce heat to low. Simmer for 20 minutes until the chicken is cooked through and tender.
  6. Stir in the zucchini and corn. Simmer for another 5-8 minutes until zucchini is tender but still holds its shape.
  7. Remove the pot from the heat. Stir in the fresh lemon juice and chopped parsley. Note: Adding these now preserves their bright color and scent.
  8. Season with salt and pepper to taste. Wait 2 minutes for the flavors to settle before serving.