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 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


  • Heat vegetable oil during a massive stock pot. whereas oil is heating, season chicken with salt and pepper.
  • Add chicken to the stock pot and cook on high heat for for concerning vi minutes, stirring often, till brown on all sides. take away and put aside on a plate
  • Add onion, celery, carrot and minced garlic to the stock pot. Cook for concerning 4-5 minutes till onion starts to become semitransparent, stirring usually and scraping very cheap to loosen the brunette bits
  • combine flour with one cup of the water till dissolved, and boost the stock pot
  • Add chicken, water, very important Proteins stock powder, potatoes and every one spices. Stir to mix and add additional salt and pepper to style
  • rouse a simmer and canopy. scale back heat to medium and cook for half-hour
  • Once potatoes and carrots ar soft, discard bay leaves, take away from heat and add further recent or dried parsley to style


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