4 (about 900g) chicken thigh cutlets, skinned, excess fat trimmed
1 large brown onion, halved, finely chopped
1 large carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 large garlic cloves, finely chopped
2 tbsp finely chopped fresh continental parsley stems
6 sprigs fresh thyme, leaves picked
2L (8 cups) water
1/2 tsp whole black peppercorns
Sea salt flakes
1/4 cup finely chopped fresh continental parsley, extra

Step 1
Combine 4 (about 900g) chicken thigh cutlets, skinned, excess fat trimmed, 1 large brown onion, halved, finely chopped, 1 large carrot, peeled, finely chopped, 1 celery stick, trimmed, finely chopped, 2 large garlic cloves, finely chopped, 2 tbsp finely chopped fresh continental parsley stems, 6 sprigs fresh thyme, leaves picked, 2L (8 cups) water and 1/2 tsp whole black peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender.

Step 2
Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Tear the chicken meat and add to the soup.

Step 3
Taste and season with Sea salt flakes. Ladle soup among serving bowls. Sprinkle with 1/4 cup finely chopped fresh continental parsley, extra and serve immediately.