Ingredients:
- 1 to 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 3 to 4 cloves garlic, crushed
- 1 tsp dried thyme
- 1 cup of organic chicken or vegetable broth
- 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
Instructions:
- 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.
Category: Main courses, Soups