Chicken stock
- 2 chicken thighs
- 1 cinnamon stick
- 2 bay leaves
- 1 onion
- 1 tablespoon salt
Place chicken in a large pot and fill it halfway with water. Put pot on high heat for around 15 minutes until foam starts to appear and skim it off. Once foam is skimmed, add cinnamon stick, bay leaves, salt. Cut onion into quarters and add it to the pot. Bring water to a boil, then dial heat to low and let it simmer for about 20 minutes.
Move chicken from pot to plate and shred it. If using one pot, transfer chicken stock to a bowl.
Soup
- 2 stalks celery (~2 cups chopped)
- 2 tablespoons olive oil
- 2 large carrots (~2 cups chopped)
- 3 large zucchinis (~1.5 cups chopped)
- 1 cup green beans (~1.5 cups chopped)
- salt and black pepper
Chop celery very fine by hand or using the food processor. Heat olive oil in large pot over medium heat. Add celery with a sprinkle of salt. Cover and cook for around 7 minutes, until very soft.
Chop carrots and zucchini, and break the green beans into bite-size pieces, discarding the ends. Add carrots and green beans to the pot with another pinch of salt. Coat with the oil then add the chicken stock. Simmer for 15 minutes. Add the zucchini to the pot and simmer for another 10 minutes. Add the shredded chicken and turn off the heat.
Taste for salt and black pepper.