Ingredients

• 1 whole chicken, cut into pieces
• 2 large carrots, sliced
• 2 sticks of celery, chopped
• 1 onion, diced
• 3 cloves of garlic, minced
• 8 cups of chicken broth
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons of olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. Add the chicken pieces to the pot and cook until they are browned on all sides.
3. Stir in the carrots and celery, cooking for an additional 5 minutes.
4. Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil.
5. Reduce the heat to low and let it simmer for about 30-40 minutes, or until the chicken is fully cooked and tender.
6. Remove the chicken pieces, shred the meat, and discard the bones. Return the shredded chicken to the pot.
7. Season with salt and pepper. Simmer for another 10 minutes.
8. Serve hot, garnished with fresh parsley.