Ingredients: 1 lb chicken (thighs or breasts), 1 onion, chopped, 2 cloves garlic, minced, 2 carrots, diced, 2 celery stalks, diced, 1 can (14 oz) diced tomatoes, 4 cups chicken broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, salt and pepper to taste, fresh parsley for garnish, lemon wedges for serving
Directions: In a large pot, heat a little olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are soft. Add the chicken to the pot and cook until browned on all sides. Stir in the diced tomatoes, chicken broth, oregano, basil, salt, and pepper. Bring the soup to a boil, then reduce heat and let it simmer for 25-30 minutes, until the chicken is cooked through. Remove the chicken, shred it, and return it to the pot. Serve hot, garnished with fresh parsley and lemon wedges.
