5 chicken thighs (or leg quarters)
5 carrots
5 celery stalks
1 1/2 Vidalia onions
2 (32 oz. ea.) boxes low-sodium chicken broth (Swanson)
1 (8 oz.) pkg. fresh sliced mushrooms
paprika
salt and pepper
dried oregano
dried parsley
3 tbsp. extra virgin olive oil (EVOO)

Chop onions, celery and carrots. Set aside.

Put olive oil in deep pot.

Season chicken heavily with paprika on both sides.

Brown chicken in oil for 10 to 15 minutes then remove from pot and set aside.

Sauté chopped onions, celery and carrots with lid on for about 10 to 15 minutes.

Add both boxes of broth and browned chicken. Season with salt, pepper, oregano and parsley. Simmer for 1 1/2 hours.

Remove chicken, add sliced mushrooms and simmer for 30 minutes.

Debone chicken and add to soup during last 15 minutes.

Submitted by: Alfonso Porfido