8 ounces baby red potatoes, cut into 1/4-inch slices
DIRECTIONS
Heat the oil in a dutch oven or large pot over medium-high heat.
Generously season the chicken thighs all over with salt & pepper.
When the oil is hot place then chicken thighs skin-side down into the pot. Cook the thighs until the skin is well browned, about 5 minutes.
Transfer the chicken thighs to a plate and set aside.
Keep the pot over medium-high heat and add the onion, celery, bell pepper, and garlic. Cook, stirring often, until the vegetables soften, about 6 minutes.
Stir in the flour, oregano, thyme, cayenne, 2 tsp salt, and 1 tsp black pepper until well combined.
Add the water and bay leaf to the pot. Use a wooden spoon or spatula to scrape the bottom of the pot to release any stuck on bits.
Return the chicken to the pot and bring to a boil.
Cover the pot and reduce the heat to medium-low. Simmer the soup, stirring occasionally, until chicken is very tender, about 1 hour.
Transfer the chicken to a plate then use two forks to shred the chicken discarding the skin and bones.
Put the shredded chicken back into the pot along with the carrots, potatoes, and 1/2 tsp salt.
Increase the heat to medium and continue to cook the soup, uncovered, stirring occasionally, until the carrots and potatoes are tender, around 20 minutes.
27 people Yepped this recipe
Print Recipe
