Chop 2 medium yellow onions, 6 carrots and 4 celery stalks. Mince 3 garlic cloves and fresh parsley to equal 1/4c.

Season 1.5# chicken thighs with ½tsp kosher salt and ¼tsp ground black pepper.

Heat 2T olive oil in a large dutch oven or soup pot over high heat.

Add the chicken thighs and cook, turning occasionally, until golden brown all over. About 15 minutes.

Remove the chicken from the pot and set aside.

Add the chopped onion, celery, and carrot to the pot. Reduce the heat to medium, and cook for about 10 minutes, until the vegetables are softened and just starting to get some color.

Add the minced garlic, 2 bay leaves, and additional salt and pepper. Stir to combine and cook for 1 minute.

Add 6c chicken broth and nestle the chicken thighs back into the soup. Bring to a boil, then reduce the heat to simmer for 15 minutes.

Turn off the heat, remove the chicken thighs from the soup and shred the meat with 2 forks, then return to the pot.

Stir in 1/4c minced parsley and juice of 1 lemon. Remove the bay leaves. Let cool, then store in the fridge for later in the week.