Simple Chicken Vegetable Soup

• 1 onion, finely chopped
• 1 carrot, cubed
• 1 stalk celery, chopped
• 1/2 lb or 225 g boneless chicken thigh, cut into bite-sized pieces
• 3 cups water or vegetable broth
• 1 bay leaf
• 1 tsp dried thyme or a couple sprigs fresh

1. Saute onions in olive oil until translucent, 5-10 minutes.
2. Add chicken and saute until all sides have turned color.
3. Add the carrots, celery and bay leaf and pour in about 3 cups of water so all ingredients are well covered.
4. Bring to a boil and turn to low.
5. There will probably be some foamy stuff that appears in the soup so skim that off and discard.
6. Once you've skimmed the soup, add the thyme.
7. Cover and simmer on low for 30 minutes.
8. After 30 minutes, check the flavor of the soup and salt & pepper to taste.
9. If too much liquid has evaporated, you can add a little bit more water or stock.
10. Dish out into bowls and sprinkle with chopped parsley.

onion, carrot, celery, chicken thigh, water, bay leaf, thyme

Taken from cookpad.com/us/recipes/235351-simple-chicken-vegetable-soup (may not work)