This is a super basic recipe but a couple things make it really good. One is using chicken thighs. They won't overcook in the broth and the fat will render into the soup, making store bought broth taste like a rich stock.
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Investing in good quality bay leaves helps, as does having butter, oil, and chicken fat in the soup. Bay leaves will release their flavor in fats and oils and they're a key flavor in this soup.
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