Directions

1. Bring broth and water to a boil over high heat. Reduce heat to medium-low and add the chicken thighs, onion, thyme, bay leaf, and salt. Cook until the chicken is cooked through, about 20 to 30 minutes. Cover with lid ajar to allow some steam to escape. Remove the chicken from the broth and allow it to cool for 5 minutes. Meanwhile, add the carrots to the soup.

2. Use a fork and knife to remove the chicken meat from the bone and pull the meat into rough strips. Discard the skin and the bone, and put the chicken meat back in the pot along with the white beans and rosemary. Cook until the carrots are tender, about 10 minutes more. Remove the pot from heat, stir in the lemon juice, and serve with the sliced shallots + fresh parsley on top.