Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, diced into 1/2 inch cubes
  • 1 large yellow onion, finely diced
  • 3 large carrots, peeled and sliced into rounds
  • 2 stalks celery, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 6 cups low-sodium chicken bone broth
  • 1 cup unsweetened almond milk
  • 1/4 cup cornstarch
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp rubbed sage
  • 2 medium gold potatoes, diced small
  • 1 cup frozen sweet peas
  • 1/2 cup frozen sweet corn
  • 1/4 cup fresh Italian parsley, chopped
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat 1 tbsp olive oil in your pot over medium heat. Add the onion, carrots, and celery, cooking for 5-7 minutes until the onions are translucent and fragrant.
  2. Add the diced chicken and garlic to the pot. Cook for 3-4 minutes until the chicken is opaque on the outside.
  3. Stir in the 1 tsp thyme, 1 tsp oregano, 1/2 tsp sage, salt, and pepper. Let the herbs toast for 30 seconds until they smell earthy and bold.
  4. Pour in the 6 cups of chicken bone broth. Use your wooden spoon to scrape the bottom of the pot until any browned bits are released. Add the diced potatoes. Bring the mixture to a boil, then reduce heat and simmer for 12-15 minutes until the potatoes are fork tender.
  5. In a small bowl, whisk 1/4 cup cornstarch into 1 cup almond milk. Pour this slowly into the pot until the broth begins to thicken and turn silky.
  6. Stir in the 1 cup peas and 1/2 cup corn. Cook for 2-3 minutes until they are heated through but still vibrant green.
  7. Turn off the heat and stir in the fresh parsley. Let the soup sit for 2 minutes until the flavors settle and the steam softens.