Drizzle olive oil in a soup pot or Dutch oven over medium heat. Add the garlic, onions, rosemary, thyme, carrot and celery.
Sauté until the onions begin to soften (about 5 minutes) being careful not to let the ingredients burn. Lower the heat if the pot gets too hot.
Deglaze your pot with 4 cups of water. Gently set the chicken into the pot. Add enough water to cover the chicken.
Add the star anise, salt & bay leaves. Bring the soup to a simmer and then bring down the heat to medium low - you want a soft boil.
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