Combine the chicken and stock in a large pot, and bring to boil. Once it starts boiling, reduce heat to low and simmer gently for approximately 45 minutes until the chicken is cooked through. Remove the chicken thighs from the broth and set aside to cool.
Add the vegetables to the simmering broth and continue to simmer gently for 10 minutes.
Once the chicken has cooled enough, shred it into bite-size pieces.
Add the chicken back to the pot. Stir in the tomatoes, basil, and pepper. Serve the soup in bowls with 1 teaspoon of parmesan cheese per serving.
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