Chicken Soup

I was feeling under the weather so I threw together this chicken soup.  It's similar to the one my babysitter (hey Chio!) used to make for my family when we weren't feeling great. You can add any veggies you want but I kept it simple with just potatoes and carrots. I love soups because they take 1 pot to make and they make you feel warm and cozy! I like to make a big batch of this soup and freeze half of it for the next time I'm not feeling well.

Ingredients:
4-6 Chicken thighs
1/2 onion, cut in half with skin and root intact
3 garlic cloves, peeled but left whole
1 14 oz. can diced tomatoes
2 russet potatoes, peeled and cut into 1/2 inch chunks
2 carrots, peeled and cut into 1/2 inch chunks
4- 6 cups water, depending how much broth you want
salt
pepper

Directions:

1. Season chicken thighs with salt and pepper.

2. Fill a large pot with water. Place over medium heat. Add onion, garlic, and 1 tbs. salt. Allow to cook together for 5 minutes.

3. Add chick thighs and allow to cook at a simmer until chicken is cooked through, about 25 minutes.

4. Remove chicken and allow to cool. Add potatoes to the chicken stock and cook for 15 minutes over medium heat. 

5. Shred chicken into large chunks and discard skin and bones.

6. Add carrots and any other veggies you want in your soup. Allow to cook over medium low heat until everything is soft and cooked through.

7. Taste soup for seasoning. I like to add a little lemon zest and juice to brighten the whole thing up.