3 tbsp olive oil
1 yellow onion, diced
2 shallots, diced
6 garlic cloves, pressed or minced
4 celery stalks, chopped
4 carrots, chopped
2 tbsp dried rosemary
2 tbsp dried thyme
salt to taste
2 zucchinis, chopped
8 cups chicken broth
1 lb chicken breast
Measuring cups & spoons
Soup pot and lid
IN A LARGE POT OVER STOVETOP
HEAT the olive oil in the large pot over medium heat.
ADD the onions and cook for another 3-5 minutes.
ADD the shallots, garlic, celery, carrots, rosemary, and thyme.
SEASON with salt, to your liking.
ADD your zucchini and cook for another 5 minutes.
POUR in your broth and bring to a boil over high heat.
STIR in your chicken.
COVER and cook for 20 minutes, until the chicken is cooked through. At this point, the chicken can also simmer on low for 4-6 hours.
SHRED the chicken and add back into the pot.
TASTE, and season with salt and pepper if desired.
SERVE and enjoy
IN A CROCKPOT
COOK on low for 6-8 hours or high for 3-4 hours.
IN AN INSTANT POT
COVER and cook on high pressure for 8-10 minutes, release the steam.