Heat avocado oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. While oil is heating, generously salt and pepper both sides of the chicken thighs. Once the oil is shimmering, add the chicken thighs and cook for 2-4 minutes, until browned. Flip and repeat. Remove browned chicken thighs to a plate and set aside.

Add a bit more oil to the pan, if needed, and reduce heat to medium. Add the onions, carrots, celery, and mushrooms to the pot. Season with salt and stir to coat in oil. Saute vegetables for about 5 minutes, until the onions begin to soften and the mushrooms have released their water.

Stir in the garlic and herbs and cook for about 1 minute, until fragrant.

Add the potatoes, chicken stock, and reserved chicken thighs into the pot. Increase heat to high and bring to a boil. Once boiling, reduce heat to a simmer and simmer for 15-20 minutes, until potatoes are tender and chicken thighs are cooked through.

Remove chicken thighs from the soup and cut or shred into bite-sized pieces. Return the chicken to the pot. Stir in the lemon juice Taste and adjust seasoning, as needed.

Serve garnished with minced fresh parsley and grated parmesan.

To store, wait until soup has cooled to nearly room temperature. Then store it in an airtight container in the fridge for 3-4 days. Or freeze soup for up to 6 months.

See post above for tips on how to customize or make a vegetarian version of the soup.