Preparation

Step 1 out of 10

Heat oil in 4-quart Dutch oven or soup pot over medium-high heat.

Step 2 out of 10

Add chicken thighs and cook for 2 to 3 minutes per side, just until lightly browned. Remove from the pot and set aside.

Step 3 out of 10

Add the potatoes, carrots, celery and onion and cook for 5 to 6 minutes until beginning to soften.

Step 4 out of 10

Add garlic, salt, parsley, thyme, pepper, and bay leaf. Stir and cook one minute.

Step 5 out of 10

Add 2 1/2 cups of chicken broth to the pot and scrape the bottom well to remove any browned bits. Bring to a simmer over medium-high heat.

Step 6 out of 10

Add the chicken thighs back to the pot, pressing them down into the liquid.

Step 7 out of 10

Cover and reduce heat to low. Simmer for 15 to 20 minutes, until potatoes and carrots are tender.

Step 8 out of 10

Remove chicken and shred.

Step 9 out of 10

Whisk together remaining half cup broth and corn starch and add back into the pot with the chicken.

Step 10 out of 10

Cook for 2 to 3 minutes until slightly thickened. Serve with fresh parsley if desired.