30 minute whole30 chicken soup: stovetop & instant pot directions


  • 1.5 lb boneless, skinless chicken thighs, diced into 1”
  • 2 cups carrots, diced in 1/2 inch chunks (about 3 long
  • 2 lbs red potatoes, quartered
  • 1 white onion, halved, and then cut into 1/2 inch slices
  • 5 ribs celery, diced
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 5 cups water, mixed with 8 scoops Vital Proteins Chicken
    Bone Broth, divided OR 5 cups chicken broth
  • 2 tablespoons arrowroot flour
  • 1 tablespoon dried parsley
  • 1 and 1/2 tsp salt
  • 1 tsp pepper 
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves

  1. Heat olive oil in a large stock pot. While oil is heating,
    season chicken with salt and pepper.
  2. Add chicken to the stock pot and cook on high heat for for
    about 6 minutes, stirring occasionally, until brown on all sides. Remove and
    set aside on a plate
  3. Add onion, celery, carrot and minced garlic to the stock
    pot. Cook for about 4-5 minutes until onion starts to become translucent,
    stirring often and scraping the bottom to loosen the browned bits
  4. Mix flour with 1 cup of the water until dissolved, and add
    to the stock pot
  5. Add chicken, water, Vital Proteins chicken broth powder,
    potatoes and all spices. Stir to combine and add more salt and pepper to taste
  6. Bring to a simmer and cover. Reduce heat to medium and cook
    for 30 minutes
  7. Once potatoes and carrots are soft, discard bay leaves,
    remove from heat and add additional fresh or dried parsley to taste

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