Ingredients:

  • 2 lbs bone-in, skinless chicken thighs
  • 8 cups low-sodium chicken bone broth
  • 2 tbsp apple cider vinegar
  • 3 large carrots, sliced into thick rounds
  • 3 stalks celery, diced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups frozen peas
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Place the diced onion, carrots, celery, and minced garlic at the bottom of the slow cooker.
  2. Lay the chicken thighs directly on top of the vegetables to create a rack for steaming.
  3. Pour in the chicken bone broth and apple cider vinegar.
  4. Stir in the dried thyme, rosemary, salt, and pepper, then add the bay leaf.
  5. Cover with the lid and cook on High for 6 hours or Low for 8 hours until the chicken pulls apart effortlessly.
  6. Remove the chicken thighs to a plate, shred the meat using two forks, discard the bones, and return the shredded meat to the pot.
  7. Stir in the frozen peas and fresh lemon juice.
  8. Leave the soup on the Warm setting for 10 minutes until the peas are vibrant green and heated through.