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30 minute whole30 chicken soup: stovetop & instant pot directions


  • 1.5 lb boneless, skinless chicken thighs, diced into 1” pieces
  • 2 cups carrots, diced in 1/2 inch chunks (about 3 long carrots)
  • 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 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
30 minute whole30 chicken soup: stovetop & instant pot directions


  • Heat olive oil in a large stock pot. While oil is heating, season chicken with salt and pepper.
  • 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
  • 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
  • Mix flour with 1 cup of the broth until dissolved, and add to the stock pot
  • Add chicken, chicken broth, potatoes and all spices. Stir to combine and add more salt and pepper to taste
  • Bring to a simmer and cover. Reduce heat to medium and cook for 30 minutes
  • 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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