This comforting bowl starts with bone-in chicken thighs and drumsticks seared until deeply golden, then simmered slowly with onion, garlic, thyme, and bay leaves until the broth turns rich and deeply flavorful. Tender carrots and celery cook right in that broth, soaking up all that savory depth, while the chicken gets shredded and folded back in for maximum heartiness in every spoonful. Olive oil, fresh herbs, and simple aromatics do all the heavy lifting here, keeping the flavors clean and the ingredient list refreshingly straightforward. A scattering of fresh parsley at the end brightens the whole pot and makes it feel like something worth savoring, not just soup from a can. This one is a genuinely solid choice for an anti-inflammatory kitchen, built on real bones, real vegetables, and a broth you actually control from start to finish. It's the kind of meal that feels like a warm hug and still keeps things wholesome and nourishing.
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Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the chicken pieces skin-side down and sear, undisturbed, for 4–5 minutes until the skin is deep golden brown. Flip and sear the other side for 2 minutes, then transfer the chicken to a plate.
Reduce the heat to medium. Add the halved onion cut-side down and the smashed garlic to the pot. Cook for 3–4 minutes until the onion is golden at the cut edges and the garlic is fragrant.
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