Makes about 6 portions

Extra virgin olive oil for cooking
5 garlic cloves
4 small shallots
1 leek
3 stems of celery
4 carrots, washed, skin on
1 potato, washed, skin on
4 bay leaves
Bunch of thyme
7 cups of chicken bone broth
4 skinless chicken breast 
Salt and pepper to taste
1 lemon
Handful of chopped parsley

1) Heat a large, deep pot over medium heat. Slice the garlic, shallots, and leek. Halve the celery stems lengthways and slice. Quarter and slice the carrots. Dice the potato.

2)Drizzle olive oil into the pot. Add garlic and shallots, stirring for about 1–2 minutes until fragrant and softened. Add the leek, celery, carrots, and potato. Season with salt and pepper. Sauté for 5–7 minutes, stirring occasionally. Crush in the bay leaves, add the thyme, pour in the bone broth and stir. Bring the soup to a gentle boil.

3) Reduce to a simmer and nestle in the chicken, ensuring they are fully submerged in the broth. Cover the pot for 10mins, until the chicken is cooked through. Uncover, and remove the chicken from the pot onto a place.

4) Shred the chicken breasts using two forks. Return the shredded chicken to the pot and stir well. Cover and let simmer for another 10 minutes to let the flavors meld. Taste and adjust salt and pepper as needed.

5) Serve with a squeeze of lemon and a sprinkle of chopped parsley.