Whole30 Chicken Soup Recipe For Yeast Infection
Ingredients
- 1.5 chicken thighs, diced into 1-inch piece
- 2 cups carrots, diced
- 2 lb red potatoes, quartered
- 1 white onion, halved
- 5 ribs celery, diced
- 2 tbsp olive oil
- 2 tbsp garlic, minced
- 5 cups water
- 2 tbsp arrowroot flour
- 1 tbsp dried parsley
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 tsp dried thyme
- 1 tsp rosemary
- 2 bay leaf
Instructions
- Heat olive oil in a large stockpot. While oil is heating, season chicken with salt and pepper.
- Add chicken to the stockpot and cook on high heat 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 stockpot. Cook for about 4-5 minutes until the onion starts to become translucent, stirring often and scraping the bottom to loosen the browned bits
- Mix flour with 1 cup of the water until dissolved, and add to the stockpot
- Add chicken, water, Vital Proteins chicken broth powder, 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
Dora Salt
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