Prep all of your vegetables. Chop garlic, shallots, and grate ginger. Chop onion, carrot and potato. Place potato into a bowl with the cup of water.   

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Pat the chicken thighs dry thoroughly with paper towel and season with salt and pepper.

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Add 1 tbsp of oil to a large dutch oven and place over medium high heat. When smoking, add chicken thighs skin side down. Sear for 5-7 minutes or until golden brown, before flipping to second side. When second side is seared/browned. Remove chicken to a plate. 

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Leave the reserved oil in the pot, add garlic shallots, ginger and onions. Sauté over medium-medium high until fragrant and golden brown. When smaller pieces are just beginning to burn, deglaze the pan by pouring all of the vegetable broth into the pot. 

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Add back the chicken, the carrots, and the potatoes with the water. Place over high heat and bring mixture to a boil. When boiling, reduce to a rapid simmer. Make sure everything is covered in liquid, and cook for 15-20minutes uncovered. 

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Because of all the chicken fat, the soup will consistently create bubbly scum at the top. Just scoop that out and discard as you see it. 

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After 20minutes, when the soup has reduced and become golden in colour, the vegetables should be tender and the chicken should be just cooked. If your soup reduces too much, add water or more broth and adjust for seasoning. Remove the chicken and shred, discarding the skin and bone.

 

Add the chicken pieces back to the pot. If chicken is still a bit pink or rubbery when shredding, cook for another 5-10minutes or until chicken is fully cooked. If your chicken is cooked through when you shred, remove soup from heat.

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Stir together, season if needed, garnish with green onions, and serve right away with rice noodles, pasta or just by itself!