2 large organic boneless chicken breasts, cut into chunks
2 to 3 large carrots, diced
3 to 4 celery stalks, diced
2 large red or yellow potatoes, diced
¼ cup arrowroot powder
1 tsp sea salt or Herbamare, or to taste
1 cup fresh or frozen peas
½ cup chopped fresh parsley
Heat a large 11 inch skillet over medium heat and add olive oil. Add diced onions and sauté until soft, about 5 minutes. Add garlic, thyme, and chicken breasts; sauté a few more minutes. Then add carrots, celery, potatoes; sauté a minute more.
Combine the stock and arrowroot powder and whisk well. Add this mixture to the pan with sea salt or Herbamare. Cover and simmer for about 20 to 25 minutes.
Add peas and parsley, cover and simmer 5 more minutes. Taste and adjust salt and seasoning if necessary.