30 Minute Whole30 Chicken Soup: Stovetop & Instant Pot Directions

Ingredients
- 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
Instructions
- Heat olive oil in a large stock pot. While oil is heating season chicken with salt and pepper.
- Add chicken to the stock pot and cook on high heat for 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 stock pot. Cook for about 4-5 minutes until 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 stock pot
- 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
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