Ingredients
1 lb boneless, skinless chicken breasts (about 2 large pieces)
2 tablespoons olive oil
1 cup finely diced celery
1 cup thinly sliced carrots (about ¼ inch thick)
1 cup finely chopped onion
½ tablespoon minced garlic
2 cups Yukon gold potatoes, peeled and cut into 1-inch cubes
1 cup Yukon gold potatoes, peeled and quartered (for blending later)
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried parsley
¼ teaspoon dried basil
¼ teaspoon dried rosemary
3 cups low-sodium chicken broth or bone broth
½ cup milk of your choice (almond milk, whole milk, or your preferred variety)
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
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