30 minute whole30 chicken soup: stovetop & instant pot directions

 Ingredients

• 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

Instructions

• 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