Step 1

In a dutch oven, heat olive oil over medium heat. Then add chicken thighs and cook thoroughly (About 5-10 minutes each side. Once chicken is cooked, remove from dutch oven. Let cool. Once cool enough to touch, cut up into bite size pieces.

Step 2

Next, saute onions, carrot, and celery in the same dutch oven. There is no need to remove the liquid from the chicken because it will add to the flavor of the soup. Sauté veggies for 5 min.

Step 3

Add chicken broth, thyme, rosemary and cut up chicken. Bring to a boil and let simmer for 10-15 min.

Step 4

Remove from heat. Place in blender or use an immersion blender and puree until desired consistency.