Ingredients:
- 1-2 bulbs of garlic, sliced thinly
- 1 onion, chopped (optional: caramelize for added flavor)
- 1 potato, diced
- 1 lb chicken thighs (bone-in for extra flavor, or boneless as preferred)
- Marjoram, to taste
- Salt and pepper, to taste
- Water or chicken broth (enough to cover ingredients)
Instructions:
- In a large pot, heat a bit of oil over medium heat. Season the chicken thighs with salt and pepper, then sear them in the pot until browned on both sides. Remove and set aside.
- In the same pot, add the chopped onion and sauté until soft (or caramelize for extra depth of flavor).
- Add the sliced garlic and cook briefly, just until fragrant.
- Return the chicken thighs to the pot, then add the diced potato and enough water or chicken broth to cover all ingredients.
- Bring the mixture to a boil, then reduce to a simmer. Cook until the chicken thighs are cooked through and the potato is tender, about 25-30 minutes.
- Remove the chicken thighs, shred the meat, and discard the bones (if using bone-in). Return the shredded chicken to the pot.
- Season with marjoram, salt, and pepper to taste. Blend part of the soup if you prefer a creamier texture, or leave it as is for a chunkier consistency.
- Serve hot, optionally garnished with fresh herbs or croutons. Enjoy and kick the garbage out of your body with garlic.