Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (680g)
  • 1 large onion, chopped (about 1 ½ cups)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 8 cups chicken broth (about 1.9 litres)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried sage
  • 1 bay leaf
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Sear chicken thighs until browned on all sides. Remove chicken and set aside.
  2. Add onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  3. Pour in chicken broth. Stir in thyme, rosemary, sage, and bay leaf. Bring to a simmer.
  4. Return the chicken to the pot. Add diced tomatoes. Bring back to a simmer, then reduce heat to low.
  5. Cover and simmer for at least 30 minutes, or until the chicken is very tender.
  6. Stir in frozen peas and corn. Cook until heated through, about 5 minutes.
  7. Season with salt and pepper to taste. Remove bay leaf before serving. Garnish with fresh parsley. Ladle into bowls and serve hot.