Ingredients
Scale
- 1 tbsp olive oil
- 1 lb boneless skinless chicken thighs, cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pt baby potatoes, halved
- 1 cup frozen peas
- 3 cups low-sodium Chicken broth
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 cup unsweetened almond milk
- 2 tbsp all-purpose flour or cornstarch (for gluten-free)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper, then cook until golden (~5 mins). Remove and set aside.
- Add onion, carrots, and celery to the same pot; sauté 5 mins until softened.
- Stir in garlic, thyme, and rosemary; cook 1 minute.
- Potatoes and broth; bring to a simmer. Cook 15 mins until potatoes are tender.
- Whisk flour with almond milk until smooth, then stir into soup. Add chicken and peas; simmer 5 mins until slightly thickened.
- Adjust seasoning. Garnish with parsley before serving.
Notes
- For extra richness, stir in 2 tbsp butter at the end.
- Make it creamy-dairy-free by using full-fat canned coconut milk.
- Store leftovers up to 4 days or freeze 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: High-protein
Nutrition
- Serving Size: 1 ½ cups
- Calories: 292 Kcal
- Sugar: 5 g
- Sodium: 312 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 68 mg
