Instructions
1-Fill a big pot with water or: Fill a big pot with water or use 1/2 water and 1/2 organic unsalted vegetable broth instead.
2-Add in the whole peeled and washed: Add in the whole peeled and washed vegetables and let it come to a boil. Once boiling, add the chicken thighs.
3-Skim off any foam with a spoon: Skim off any foam with a spoon and add salt. Make sure to add more as you taste and adjust at the very end.
4-Once boiling, be sure to reduce the: Once boiling, be sure to reduce the heat to medium-low and semi cover the pot with a lid. Let it go for 45 minutes or until the veggies are all super soft, the chicken is boiled, and broth has reduced.
5-You can now take out the chicken,: You can now take out the chicken, let it cool, shred or cut it. If the chicken has bone or skin, you can compost it.
6-Take out the whole veggies with a: Take out the whole veggies with a slotted spoon and throw them in the blender with two ladles of the clear broth.
7-Note: Note: Hot soup (or any hot liquid, for that matter) will steam and expand in a blender, which can push the lid of the blender off and cause a mess and burn hazard. When pureeing hot soup, do it in batches. Fill the blender 1/3 to 1/2 full, remove or loosen the center cap from the lid of the blender. Cover the lid with a folded dishcloth and hold it down while blending.
8-Blend until everything is nice and smooth,: Blend until everything is nice and smooth, add it back into the pot with the shredded chicken. Add the boiled potatoes, parsley for garnish, stir and enjoy.