Ingredients
Scale
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 4 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp cracked black pepper
- 1/4 cup all-purpose flour (or cornstarch for GF)
- 1/2 cup unsweetened almond milk or low-fat milk
- 2 tbsp Greek yogurt (optional, for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add chicken and cook until golden (5–6 mins). Remove and set aside.
- Add onion, garlic, carrots, and celery. Sauté 5 mins until softened. <li id="instruction-step-3" Stir in potatoes, broth, thyme, rosemary, and pepper. Bring to a boil, then simmer 15–20 mins until potatoes are tender.
- Stir in flour (or cornstarch mixed with 2 tbsp cold water) and cook 2 mins until slightly thickened.
- Reduce heat. Stir in chicken, peas, and milk. Cook 3 mins until heated through.
- Serve warm, topped with Greek yogurt and fresh parsley.
Notes
- For a dairy-free option, omit yogurt or use coconut yogurt.
- For gluten-free, use cornstarch instead of flour.
- Meal prep-friendly: keeps refrigerated for up to 4 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 1.2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
